Spelt, Jalapeño and Basil Flatbread
(Yield: 4-7 breads)

Ingredients:
1 cup young spelt sprouts
1 cup young barley sprouts
¾ cup pine nuts
½ cup pine nut yogurt
½ t sea salt
2 T basil chopped
3 dried red jalapeño peppers, re-hydrated and roasted, skinned, and chopped
½ red bell pepper, battonnet

Procedure:
1.dehydrate barley and spelt for 8 hours, or until crisp, and grind into a flour, this is a great unbleached white flour
2.in a blender, grind pine nuts in 1.5 cups water, place in a jar and allow to ferment overnight in a warm location
3.skim the top of this jar, this is pine nut yogurt
4.combine sprouted flour and ¾ cup pine nut yogurt (skim from soaked nuts) with ½ t sea salt
5.knead until a soft dough forms, allow to ferment and rise for 3-6 hours
6.knead for 5 minutes, and roll into a cylindrical shape
7.cut dough cylinder into pieces of desired thickness (¼" - ½"), roll to ¼" thick with basil and red jalapeño peppers rolled into rounds. Allow to rise covered for ½ hour
8.heat a dry skillet to medium-high heat and cook bread for 3-5 minutes on each side or until just browned.
9.place in a pan, and cover with a towel to keep warm, serve.