This Spelt Flour Flatbread recipe is surprisingly easy and so satisfying to make! Instead of the stale wraps that come enveloped in plastic on the store shelves, try your hand at these healthy, fresh and pillowy homemade flatbreads.
It’s DIY time! 🙂 This edition felt ambitious as I’ve never really considered myself a ‘bread maker’ of any kind.
These Spelt Flour Flatbread however, have a simple ingredient list and are totally not intimidating. Anyone can make this recipe!
SPELT FLOUR FLATBREAD
My goal was to make a healthier alternative to the wheat wraps or tortillas you find in the bread aisle.
I always have a stash of spelt flour and I hoped it would also work for some homemade wraps. Add that to the binding power of the Greek yogurt and the earthy flavours of cumin and coriander? Come on!
The result is a puffy, hearty flavoured flatbread that blew the store bought version right out of the water. These versatile wraps actually tasted like a wrap. Awesome!
HOW TO MAKE SPELT FLOUR FLATBREAD
It was very simple process to throw together. Literally, just mix everything together and roll it into a ball. Lol.
Then pop the dough into the fridge for an hour.
After chilling in the fridge, break the dough into 6 small balls and roll them out into thin circles.
And yes, that is my water bottle subbing for a rolling pin. I seem to have misplaced my rolling pin? How that happens, I have no idea but it seems as though I have actually lost a rolling pin!
Once your balls have all been rolled out, heat up a small pan with a little olive oil and a little butter. Using a bit a both keep the butter from burning.
Once the pan is all warmed up start cooking the flatbreads, one at a time.
Cook them for about 1 1/2 -2 minutes per side.
Transfer them to a side plate, layering with a paper towel between them as they come out of the pan.
I serve these immediately and usually enjoy them wrapped up with some garlic & lime red cabbage slaw with salsa and shredded cheese. They would also be super good with a big bowl of hummus for dipping.
Try these out.
Adapted from this flatbread recipe by Yotam Ottolenghi.
*Originally posted August 26, 2013 Updated December 7, 2018*
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- Place all the ingredients except the olive oil and butter in a medium bowl and mix to form a dough. Knead for a minute or so and roll into a ball. Wrap in saran wrap and chill dough in the fridge for an hour
- Divide the dough into 6 balls then roll each one out into a circle on a floured countertop
- Heat a small amount of olive oil and a small pat of butter in a small frying pan. Cook the flatbreads one by one over a medium-low heat for about 1 ½ minutes each side
- Serve immediately