Spelt Turmeric Flatbreads: Soft, Golden and Pan-Fried

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

Raw turmeric-yellow spelt dough round puffing with bubbles in a hot cast-iron skillet on the stovetop.

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.

Hands tearing a warm turmeric spelt flatbread beside a bowl of yogurt dip on a linen-covered table.

Prep Time 15 mins

Cook Time 20 mins

Rest Time 20 mins

Total Time 55 mins

Cooking Method: Stovetop

Cuisine: Other

Courses: Side Dish

Difficulty: Easy

Cooking Temp: 190 C

Servings: 8

Estimated Cost: 0.30

Calories: 183

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten, Vegetarian

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

300 g spelt flour (light or white) (plus extra for dusting)
1.5 tsp ground turmeric (for colour and mild earthiness)
1 tsp baking powder (check it's fresh for a good rise)
3/4 tsp fine salt
200 g plain yogurt (full-fat) (or dairy-free yogurt)
2 tbsp olive oil
60 warm water (-80 ml; add gradually, as needed)

To Finish

1 tbsp melted butter or olive oil (for brushing, optional)

Instructions

Make the Dough

1
Whisk the spelt flour, turmeric, baking powder, and salt together in a large mixing bowl until evenly coloured.
2
Add the yogurt and olive oil. Mix with a spoon or your hand until the mixture starts to clump.
3
Add the warm water a tablespoon at a time, mixing after each addition, until a rough dough forms and no dry flour remains.
4
Turn the dough onto a lightly floured surface and knead for 4 to 5 minutes until smooth and slightly tacky, not sticky.
5
Cover the dough with a damp towel and rest for 20 minutes at room temperature.

Shape and Cook

6
Divide the dough into 8 equal pieces, about 55 g each, and roll into balls.
7
On a floured surface, roll each ball into a round about 18 cm / 7 inches across and 3 mm thick.
8
Heat the 26 cm / 10-inch skillet over medium-high heat for 2 to 3 minutes, until hot.
9
Cook one flatbread at a time for 60 to 90 seconds per side, until puffed with golden-brown charred spots.
10
Stack the cooked flatbreads under a clean towel to keep them soft while you finish rolling and cooking the rest.
11
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.

Keywords: spelt flatbread, turmeric flatbread, spelt recipe, pan-fried flatbread, yogurt flatbread

Equipment

mixing bowl
whisk
26 cm / 10-inch cast-iron or nonstick skillet
rolling pin
clean kitchen towel

Tips

Preheat the skillet for a full 2 to 3 minutes before adding the first flatbread.
Roll each portion to an even 3 mm thickness so it cooks through without drying out.
Cover cooked flatbreads with a clean towel to keep them soft while you finish the batch.
Rest the dough for the full 20 minutes so it rolls out without springing back.
Brush warm flatbreads with a little melted butter right off the pan for extra softness.

Variations

Add 1 tsp cumin seeds or nigella seeds to the dough for a savoury, aromatic edge.
Swap plain yogurt for coconut yogurt and use melted coconut oil to make the dough dairy-free.
Stir in 1 tbsp chopped fresh coriander or chives for a herby, flecked version.

Storage and Reheating

Keep leftover flatbreads in an airtight container or wrapped in foil at room temperature for one day, or in the fridge for 3 to 4 days.

To reheat, warm each flatbread in a dry skillet for 30 to 60 seconds per side, or microwave it wrapped in a damp paper towel for 20 seconds. Both methods bring back the softness without drying the edges.

To freeze, stack the cooled flatbreads with parchment between each one, seal in a freezer bag, and freeze for up to 2 months. Thaw at room temperature, then reheat in a dry skillet.

Serving Suggestions

Serve these flatbreads alongside a curry, dal, or lentil soup to scoop up sauce. Their mild spice sits well next to bolder, well-seasoned dishes.

They also work as a wrap for grilled vegetables, roast chicken, or a simple salad. Warm them just before filling so they fold without cracking.

For a light lunch, tear one and dip it into yogurt mixed with lemon and a pinch of salt.

Read it online: https://greatbritishspeltrecipes.com/recipe/golden-turmeric-spelt-flatbreads-pan-fried/

Valentina

A dietitian with a passion for spelt cooking. After trying different diets, I found spelt works best in my kitchen. Join me for simple, delicious recipes that bring out the best in this ancient grain!