100% Spelt dough for empanadas

Heat the oil, water and yeast over low heat. Check that the yeast has broken down and the liquids have that milky appearance.

Add the flour and salt -in this order- and knead for 2 minutes.

Let the dough rise for 45-60 minutes in a bowl covered with a cotton cloth or cling film.

Divide the dough into two parts, stretch both, use one as a base, put the cold filling on top without reaching the edges. Bake in the oven.