This pastry is a great option for school lunches where sandwiches made with typical bread is the norm. This dough provides abundant nutrition as well as convenience for busy families and importantly will keep kids happy.
The addition of the yoghurt and allowing the dough to sit makes the end product more digestible, makes more nutrition from the grain available for the body in breaking down the phytates (anti-nutrients), and diminishes the challenging effects of typical grain consumption which include drawing on the body’s stores of nutrients to be absorbed as well as ending up as sugar to fuel the pathogenic bacteria.
Consider using this dough to make sausage rolls, to wrap up leftover meals, for pie fillings, to make folded pizza like calzone, the list is endless really.
You will need the following organic ingredients:
- 3 ½ cups spelt flour, unbleached or sifted wholemeal are my choice (more may be needed if dough too moist)
- 1 cup cold butter
- 1 cup plain yoghurt (full fat and home made preferable)
- 2 tsp real salt
Blitz ingredients together to form a smooth dough, allow to sit for an hour or so and return to fridge before use to cool a little. Turn dough onto work surface and roll for use. This dough freezes beautifully and can even be kept in the fridge for a couple of days.