Sprouted Spelt Chapattis
Soak the spelt grains 2 – 4 days. Rinse and drain daily. Allow it to sprout just a little bit of a tail but not turn green. Place a cupful of the sprouted grains into a food processor and grind and add to this one cup of spelt flour and about 5 Tablespoons of water. Leave overnight to rise on its own.
The next morning divide this into 8 parts, rolling each part out into a round chapattis. Sometimes one can get a tortilla press or some individuals pass the dough back and forth between their two hands flattening and rounding it as they go. Another method is to get a flat bottomed pot and press the dough downward which leaves a nice round chapatti or tortilla.
Heat a dry iron skillet on medium. Roll out each section on a floured board and place in hot skillet until the dough begins to bubble and brown slightly or puff up.
Flip tortilla and do the same thing on the other side. Let cool, place in covered container.
