Course: Main
Servings: 30 cakes

Ingredients:

For the Wheat Malt

• Wheat Berries -

For the Unleavened Malt Bread

• Stone ground floor - 500 grams
• Ground wheat malt - 1 cup
• Sea salt - 1 tsp
• Water - (to mix)

Instructions:

1. Place wheat berries into a glass jar and cover with tepid water. Drain, rinse, and invert the jar so the excess water can drain off.
2. Fasten a clean cheesecloth with a rubber band around the jar opening and leave the wheat berries for 12 hours.
3. Repeat every 12 hours and after 36-48 hours you should see sprouts appear.
4. Spread sprouts on a single layer out on a baking tray and bake in a moderate oven, turning occasionally, until browned and crisp.
5. Remove from oven and allow to cool.
6. When completely cooled, grind the toasted wheat sprouts between two flat stones (or in your food processor).
7. Store in an airtight container until needed. A tupperware container will work but a ceramic jar with a wooden stopper sealed with beeswax is a little more authentic, if you happen to have one on hand.
8. Combine the dry ingredients for the unleavened malt bread together in a medium sized bowl.
9. Add enough water to make a soft dough.
10. Divide dough into 30 pieces and form into small flat round cakes.
11. Cook on a hot cast iron griddle until golden brown on each side.