Ingredients
Scale
- 1 lb and 5oz emmer flour
- 2 tsp salt
- 1/2 tsp instant yeast
- 2 cups water
Instructions
- Mix flour with salt and yeast
- Mix water with dry ingredients with a spoon until dough forms.
- Allow to rise at least 30% in volume.After initial rise, limit further rising by refrigerating the dough. Use for up to one week.
- Scoop 1/3 cup of dough and pat into a round, dusting with plenty of flour.
- Roll out to about 6-8 inches across and ⅛-¼-inch thick. Use plenty of flour when patting or rolling your dough so that it doesn’t get stuck. You can always brush off excess flour after baking.
- Grill for about two minutes per side on a hot grill; if using a pan, cook on medium heat for two minutes on the first side, one minute on the second.