Ingredients (8 breads):

  • 200 g spelt flour (alt. wheat flour)
  • 1 pinch of salt
  • 2 tsp cumin
  • 60 ml water
  • 60 ml plant based milk
  • olive oil, for the pan
  1. If the finished patties are to be kept warm, preheat the oven to 50 ˚C.
  2. Put all the ingredients in a bowl and knead into a smooth dough, first with a wooden spoon, then with your hands.
  3. Sprinkle the countertop with flour and form the dough into a roll on it.
  4. Divide the dough into about 8 portions and roll each out with the rolling pin. Finally, knead each patty a little with your fingers to give it a bumpier surface (this will give the typical surface later).
  5. Heat olive oil in a pan. Fry each patty with enough oil over medium to high heat. Once bubbles from and the patty is lightly browned, flip.
  6. Transfer the patty to paper towels to allow excess oil to drip off.
  7. Keep the finished patties warm in the oven at 50 ˚C.

Goes well with: Mujadarra – arabic lentil with rice, oriental roasted pumpkin roasted beetroot.