Why This Recipe Works
These spelt flatbreads are soft, flexible, and cook in minutes. They’re made with wholegrain spelt for extra fibre and a subtle nutty flavour. No yeast or oven needed—just a pan and a few simple ingredients.
Great for Dips, Spreads & More
Use them with hummus, curries, or wrap-style lunches. The dough is easy to mix and forgiving to shape. You can enjoy them plain or brush with garlic butter or herbs. They’re ideal for speedy meals or entertaining.
Simple, Soft Flatbreads
Description
Quick, soft flatbreads made with spelt flour. Great for dipping, scooping, or wrapping. No yeast or oven required—just a pan and five ingredients.
Ingredients
For the dough:
For cooking:
Instructions
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Mix the Dough: Combine flour and salt in a bowl. Stir in yoghurt, olive oil, and warm water. Mix until soft dough forms.
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Knead: Knead briefly on a floured surface until smooth—about 2–3 minutes.
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Rest: Cover the dough and let it rest for 15 minutes.
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Divide and Roll: Cut into 6 equal pieces. Roll each into a circle about 15cm wide.
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Cook: Heat a non-stick or cast-iron pan over medium-high. Dry-fry each flatbread for 1–2 minutes per side until golden spots appear.
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Brush and Serve: Optional: brush with olive oil or melted butter while still hot. Serve warm.
Nutrition Facts
- Amount Per Serving
- Calories 160kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 1g5%
- Sodium 210mg9%
- Potassium 140mg4%
- Total Carbohydrate 24g8%
- Dietary Fiber 3g12%
- Sugars 1g
- Protein 5g10%
* 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
Use white spelt flour for a lighter texture.
Swap yoghurt with plant-based yoghurt for a vegan version.
Add 1 tsp cumin seeds or garlic powder to the dough for more flavour.
Freeze cooked flatbreads and reheat in a dry pan or toaster.
