This middle-Eastern flatbread  can be baked to be soft, like a tortilla, and used as a sandwich wrap. However, we like to bake it quickly ( 2 minutes) at high heat (500 degrees) using Daisy Spelt Flour.
For this simple recipe our baker, Kirsten, made 30 round crisps after mixing 1 cup lukewarm water with 1/4 cup Whole Grain Spelt Daisy Flour and 1/4 cup (.25 oz) yeast. Add 1 and 1/2 teaspoon salt and 3 cups of Spelt Daisy Flour.  

Work this dough into a small ball and let it set up for an hour or so.  Then shape the small pie-shaped rounds and let them rest for a few minutes till you can see evidence of some rising.
Bake each one on a hot stone in a 500 degree oven for 2-3 minutes at most.

Kirsten says this is a labor-intensive recipe because they need to be watched because they burn so easily. Daisy treasures this recipe because they stay crisp for a long, long while.  Try them in several versions:

Our favorite flavor is created by lightly coating the rolled out dough with vinegar and sprinkle with coarse salt before baking. They are also good snacks made with salt & pepper or with herbs (  rosemary ) or spices ( cumin) mixed into the dough.