This Alkaline Bread / Flatbread Recipe is a simple, wholesome, and traditional way to enjoy bread while staying true to the principles of the alkaline diet and Dr. Sebi’s teachings. Made with non-hybrid, ancient grains like spelt or kamut, and free from modern additives like yeast or baking soda, this bread is perfect for those seeking a natural, plant-based, and healing alternative to conventional bread. Whether you’re following an alkaline lifestyle, exploring traditional cooking methods, or simply looking for a clean, chemical-free bread option, this recipe is easy to make and aligns with a wholistic approach to health and wellness. Enjoy it warm, topped with alkaline-approved ingredients, or as a versatile staple in your meals.
Traditional Alkaline Flatbread (No Baking Soda)
Ingredients:
- 2 cups spelt flour or kamut flour (non-hybrid, ancient grains)
- 1 cup spring water (or purified water)
- 1 tsp sea salt (unrefined, natural salt)
- 1-2 tbsp avocado oil or sesame seed oil (optional, for moisture)
Instructions:
- Mix the dough: In a large bowl, combine the flour and sea salt. Slowly add the water while mixing until a dough forms. If the dough is too dry, add a little more water; if too sticky, add a bit more flour.
- Knead the dough: Lightly flour a clean surface and knead the dough for 5-7 minutes until smooth and elastic.
- Rest the dough: Cover the dough with a clean cloth and let it rest for 30 minutes to 1 hour. This helps the dough become more pliable.
- Shape the dough: Divide the dough into small portions and roll each portion into a ball. Flatten each ball into a thin, round disc (about 1/4 inch thick) using a rolling pin or your hands.
- Cook the flatbread:
- Stovetop method: Heat a skillet or griddle over medium heat. Lightly oil the surface if needed. Cook each flatbread for 2-3 minutes on each side, or until golden brown spots appear.
- Oven method: Preheat the oven to 400°F (200°C). Place the flattened dough on a baking sheet lined with parchment paper. Bake for 10-12 minutes, flipping halfway through.
- Serve: Enjoy the flatbread warm with alkaline-approved toppings like avocado, sautéed greens, or hummus made from alkaline ingredients.
Notes:
- This bread is unleavened, meaning it does not rise like modern bread. It is dense and chewy, similar to tortillas or pita bread.
- Spelt and kamut are ancient grains that are non-hybrid and align with Dr. Sebi’s principles. Avoid hybridized grains like modern wheat.
- You can add herbs like rosemary, thyme, or oregano for extra flavor, as long as they are alkaline-approved.
- This recipe is simple, natural, and free from modern additives, making it a great option for an alkaline, traditional diet.
This recipe is inspired by indigenous and traditional bread-making methods, focusing on simplicity and natural ingredients. It aligns with Dr. Sebi’s emphasis on avoiding processed and hybridized foods.
