175 g Spelt, wholewheat flour ( or plain) or 50% plain & 50% wholewheat.
a pinch of salt
75 g vegetable fat (diced)
3 tbs (45 ml) chilled water
Mix the flour and salt in a large baking bowl. Rub in the chilled fat until the mixture is like fine dry crumbs. Use just enough water to bind it into a firm dough. If the dough is dry add a few more
drops of water. Wholewheat flour absorbs more water than plain flour.
It should not be too sticky.
Shape the dough into a ball, cover and leave to chill for approx 1 hour.
Gently roll out on a very lightly floured board.
a pinch of salt
75 g vegetable fat (diced)
3 tbs (45 ml) chilled water
Mix the flour and salt in a large baking bowl. Rub in the chilled fat until the mixture is like fine dry crumbs. Use just enough water to bind it into a firm dough. If the dough is dry add a few more
drops of water. Wholewheat flour absorbs more water than plain flour.
It should not be too sticky.
Shape the dough into a ball, cover and leave to chill for approx 1 hour.
Gently roll out on a very lightly floured board.
