Free from peanuts, nuts, dairy, egg, soy, fish, shellfish

Ingredients:

• 2 cups Hockley Valley Premium Spelt Flour + more for dusting
• 1 tsp sea salt
• 1 cup warm water
• 1 tsp yeast
• 1 tbsp olive oil

Filling:
• 4 slices of prosciutto
• 1 bell pepper, thinly sliced
• 4 leaves of green or red leaf lettuce
• 16 slices of cucumber
• 4 tsp yellow mustard

Instructions:

• Mix the flour and salt together in a large mixing bowl and set aside.

• Mix the yeast and warm water in a small bowl and let stand for about 10 minutes, or until the yeast is puffy and floating.

• Make a well in the center of the flour and pour in the yeasty water. Stir well, bringing the ingredients together into a dough.

• Knead the dough for 1 minute, or until it forms a smooth, slightly sticky ball.

• Liberally oil a large metal mixing bowl. Place the dough in the bowl, cover, and let rise for an hour. It should have doubled in size but should not be bubbly in appearance.

• Dust a clean surface with flour (a sheet of parchment paper works well.)

• Turn the dough out onto the floured surface and cut into 4 equal portions. Roll each portion into a ball then flatten with your fingers into 6 inch rounds.

• Heat a non-stick pan on high heat and toast the rounds one at a time. When they bubble up after about 2 – 3 minutes, flip them over and toast the other side for 1 – 2 minutes.

• Repeat this for each piece of dough. Transfer to a rack or plate to cool after toasting.

For the filling:

Drizzle each flatbread with 1 tsp of mustard, line with a lettuce leaf, a few slices of cucumber, some sliced peppers, and a slice of prosciutto.

Yield: Makes 4 flatbreads.