Spelt golden turmeric flatbreads are soft, golden-coloured flatbreads made from a spelt and yogurt dough, cooked in a hot skillet until lightly charred. The turmeric gives them their colour and a mild, earthy taste. There’s no yeast and no rising time.
The dough stays soft because of the yogurt and olive oil worked through the spelt flour. You knead it briefly, let it rest, then roll and pan-fry each piece in under two minutes.
This makes the flatbreads a practical choice for a weeknight curry or a packed lunch wrap. You can mix the dough ahead and keep it in the fridge until you’re ready to cook.
The steps stay simple enough for a first attempt at flatbread, with no special equipment beyond a skillet and a rolling pin.
Why You’ll Love This Recipe
- Ready in under an hour with no yeast or rising time
- Soft, pliable texture that stays easy to fold or wrap
- Simple pantry ingredients, mostly flour, yogurt, and turmeric
- Dough can be made ahead and kept in the fridge
Ingredient Notes
- Spelt flour: Light or white spelt gives the softest, most pliable dough. Whole spelt works too but makes a denser, nuttier flatbread.
- Ground turmeric: Gives the flatbreads their colour and a mild earthiness. Use a fresh jar since old turmeric fades in both colour and flavour.
- Plain yogurt: Full-fat yogurt keeps the dough soft and tender. A dairy-free yogurt works as a swap without changing the method.
- Olive oil: Adds richness and helps the dough stay pliable when rolled. Melted butter can replace it if you want a richer taste.
- Baking powder: Gives a light lift without any yeast or waiting time. Check the date on the tin, as old baking powder weakens the puff.
Spelt Turmeric Flatbreads: Soft, Golden and Pan-Fried
Description
These golden turmeric spelt flatbreads use a simple yogurt dough that stays soft and pliable, with no yeast or rising time needed.
Ingredients
Flatbread Dough
To Finish
Instructions
Make the Dough
- Whisk the spelt flour, turmeric, baking powder, and salt together in a large mixing bowl until evenly coloured.
- Add the yogurt and olive oil. Mix with a spoon or your hand until the mixture starts to clump.
- Add the warm water a tablespoon at a time, mixing after each addition, until a rough dough forms and no dry flour remains.
- Turn the dough onto a lightly floured surface and knead for 4 to 5 minutes until smooth and slightly tacky, not sticky.
- Cover the dough with a damp towel and rest for 20 minutes at room temperature.
Shape and Cook
- Divide the dough into 8 equal pieces, about 55 g each, and roll into balls.
- On a floured surface, roll each ball into a round about 18 cm / 7 inches across and 3 mm thick.
- Heat the 26 cm / 10-inch skillet over medium-high heat for 2 to 3 minutes, until hot.
- Cook one flatbread at a time for 60 to 90 seconds per side, until puffed with golden-brown charred spots.
- Stack the cooked flatbreads under a clean towel to keep them soft while you finish rolling and cooking the rest.
- Brush warm flatbreads lightly with melted butter or olive oil, if using, and serve.
Nutrition Facts
Servings 8
- Amount Per Serving
- Calories 183kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 2g10%
- Cholesterol 6mg2%
- Sodium 270mg12%
- Potassium 120mg4%
- Total Carbohydrate 30g10%
- Dietary Fiber 2g8%
- Sugars 1g
- Protein 5g10%
- Vitamin A 80 IU
- Calcium 60 mg
- Iron 1.5 mg
- Vitamin D 5 IU
- Vitamin E 0.5 mg
- Vitamin K 1 mcg
- Thiamin 0.15 mg
- Riboflavin 0.1 mg
- Niacin 1 mg
- Vitamin B6 0.05 mg
- Folate 15 mcg
- Vitamin B12 0.1 mcg
- Phosphorus 90 mg
- Magnesium 20 mg
- Zinc 0.6 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Additional Notes
- Rest dough covered for 20 minutes; skipping this makes rolling harder.
- Keep the skillet dry, the oil in the dough is usually enough.
- Cook one flatbread at a time so each gets even heat.
- Turmeric can stain surfaces and hands, wipe spills right away.
