Karena Armstrong's sprouted wheat flour flatbread recipe

Co-Festival Director Karena Armstrong shares her recipe for sprouted wheat flour flatbread - cooked using Solidteknics' high-quality pans. Built to last many lifetimes and handed down through generations, Solidteknics is committed to a healthier and more sustainable cookware future.

Ingredients

• 3 cups sprouted wheat flour- Pinaroo Farms
• 1 tsp sea salt
• 45ml extra virgin olive oil- Rio Vista
• 1 ½ cups water ( another ¼  cup)
• 1 tbsp instant yeast
• Olive oil for rolling and cooking

Method

1. Add all the ingredients into a mixer bowl with a dough hook attachment and mix until the dough comes together. If the dough is too stiff add small amounts of the final ¼ cup of water. 
2. Cover the dough and let prove to double in size. In a room temperature environment this should take around 30min-60min.
3. Divide the dough into 16 equal size pieces and roll into balls.
4. Brush with a little olive oil and roll out to 10-12cm diameter.
5. Heat a heavy based frypan.
6. On a moderate heat cook the flatbreads on both sides until just lightly golden. Should be 2-3 minutes on each side.
7. Stack whilst repeating the cooking for all the dough.
8. Serve warm

Suggested filling

• SA King Prawns grilled in olive oil and butter
• Buffalo Fetta
• Dairyman Barossa Butter
• Greens
• Fresh lemon

Clean the biggest SA prawns you can find, insert a bamboo skewer to help keep the prawns straight whilst cooking. One prawn per wrap should do the trick.

Heat a heavy-based fry pan, add some olive oil, add the prawns and cook for 2-3 minutes each side, add a generous piece of butter and then a little lemon juice to coat the prawns.

Remove the skewer and add the prawn to the wrap with greens, fetta and more lemon.