Sesame and Thyme Pancakes

These pancakes are easy and are great to serve with dips, as a wrap or as a base for scrambled egg, avocado, marinated artichokes and cherry tomatoes as we did this evening for a quick dinner (yes dinner). When making these my preference is to keep them a little thicker when rolling out. I think it makes for a nicer end result especially when serving with dips.
Sesame and Thyme Pancakes Makes approx 20
250g white spelt flour 200 – 250ml boiling water 1/4 tspn salt 2 tblspns sesame oil black sesame seeds bunch of thyme (leaves removed from sprig)
Sift the flour into a bowl and gradually mix in the water until a smooth dough forms Turn dough out onto a lightly floured bench and knead for 2 – 3 mins Return the dough to a bowl, cover with plastic wrap and allow to rest for 30 mins Divide the dough into roughly 20 portions and roll into balls Roll 2 balls out a little and brush one lightly with sesame oil Sprinkle thyme and black sesame seeds onto the oiled pancake Top with the other flattened pancake Roll the double pancake out to a 12 – 15 cm round (depends on your preference of thickness) Repeat with the remaining balls
Heat a frying pan over medium heat Cook the pancakes one at a time for 1 – 2 mins on each side until firm and some colouring is visible Stack the cooked pancakes on a plate, covering them with foil whilst you cook the remaining Keep warm in a low oven or keep in an airtight container until ready to use. Reheat before serving.

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