Ingredients

• 1 cup all-purpose flour
• 0.33 cups spelt flour
• 0.25 cups rye flour
• 1 teaspoon kosher salt
• 0.75 cups buttermilk

Instructions

1. 1 Combine flour, spelt flour, rye flour, and salt in a bowl and stir with a wooden spoon to combine.
2. 2 Pour in buttermilk, and stir until a shaggy dough forms. Clean off the spoon and work the mixture with your hands until it comes together into a ball of dough, and the sides of the bowl are clean.
3. 3 Transfer onto a work surface, and using only enough flour to prevent sticking, knead until a smooth, elastic, and slightly sticky dough forms, about 2 minutes. Cover dough and let it rest for 15 minutes at room temperature.
4. 4 Divide into 6 equal portions and roll each one into a ball. Using just enough flour to prevent sticking, roll each portion out into a circle about 1/8-inch thick.
5. 5 Heat a dry cast iron pan over medium-high heat. Place in flatbread and cook until browned and blistered, about 1 to 1 1/2 minutes per side.
6. 6 Pile up cooked flatbreads on a plate and cover with a dry kitchen towel as they are being made. Let rest, covered, for about 10 minutes before serving.

Nutrition per serving