Spelt Mexican Street Corn Flatbread Recipe (Skillet, Easy)

Name: Skillet Spelt Mexican Street Corn Flatbread with Lime Crema
Prep time: 10 min
Cook time: 30 min
Total time: 55 min
Yield: 4
Ingredients: 300 g white spelt flour; 1 1/2 tsp baking powder; 1/2 tsp fine salt; 230 g plain full-fat Greek yogurt; 2 tbsp olive oil; 2 water; 400 g corn kernels; 1 tbsp neutral oil; 1 tsp chili powder; 1/4 tsp fine salt; 100 g sour cream; 2 tbsp mayonnaise; 1 lime; 1 clove garlic; 1 pinch salt; 60 g cotija; 2 tbsp fresh cilantro; 1/2 tsp chili flakes; 1 lime

Yeast-free spelt rounds topped with charred corn and lime crema

Four spelt flatbreads topped with charred corn, cotija and cilantro on a wooden board beside lime wedges

Skillet spelt Mexican street corn flatbread is a yeast-free spelt flatbread topped with charred corn, lime crema and cotija. The dough takes 10 minutes to mix, rests for 15, and each round cooks in 3 to 4 minutes. Total time is 55 minutes.

The texture stays soft in the middle, with crisp edges where the dough meets the pan. Spelt adds a mild, nutty flavor that suits sweet corn. The topping stays clean and balanced, with lime cutting through the crema.

You can prepare the dough, crema and corn a day ahead. Then you only need to cook the flatbreads. The steps stay clear, so it works for a weeknight dinner or a casual gathering.

Why You’ll Love This Recipe

The dough needs no yeast and no long proofing
Soft center and crisp edges from a dry skillet
Dough, crema and corn can all be prepared ahead
Spelt adds a mild nutty flavor that suits sweet corn

Hands rolling yogurt spelt dough on a floured counter beside a skillet of corn browning in spots

Ingredient Notes

white spelt flour: White spelt gives the softest flatbread. Wholemeal spelt works too, but the dough is denser and may need 1 extra tablespoon of water.
Greek yogurt: Full-fat yogurt keeps the flatbread tender. Low-fat yogurt works, though the crumb is slightly drier.
cotija: Cotija is dry, salty and crumbly. Feta is the closest substitute, and Parmesan also works.
corn kernels: Fresh corn from 3 ears is best in summer. Frozen corn works year-round if you thaw it and pat it dry so it chars instead of steaming.

Two friends sharing flatbread wedges at a linen-covered table with black bean salad and sparkling lime water

Print Recipe

Beginner-friendly

Skillet Spelt Mexican Street Corn Flatbread with Lime Crema

Difficulty: Easy Prep Time 10 mins Cook Time 30 mins Rest Time 15 mins Total Time 55 mins

Servings: 4 Estimated Cost: £ 2.10 Calories: 567

Best Season: all_year_round

Dietary:

C Contains dairy and eggs C Contains gluten (spelt) N No Yeast Required V vegetarian if using veg-rennet cheese

Description

A soft yogurt and spelt dough cooks in a dry 26 cm skillet while sweet corn chars in the same pan. Tangy lime crema ties the two together.

Instructions

Make the dough

Whisk 300 g white spelt flour, 1 1/2 tsp baking powder and 1/2 tsp fine salt in a mixing bowl. Add 230 g Greek yogurt and 2 tbsp olive oil, then stir with a fork until shaggy. Add water 1 tbsp at a time, up to 4 tbsp, until the dough holds together and feels soft, not sticky.
Knead on a lightly floured surface for 2 minutes until smooth. Return it to the bowl, cover with a clean towel and rest for 15 minutes. Spelt absorbs liquid slowly, so the dough relaxes and firms up during this time.

Prepare the topping

While the dough rests, cut the kernels from 3 ears of corn, or pat 400 g thawed frozen corn dry. Stir together 100 g sour cream, 2 tbsp mayonnaise, the zest and juice of 1 lime, 1 grated garlic clove and a pinch of salt. Chill the crema until needed.
Heat 1/2 tbsp of the neutral oil in a 26 cm / 10-inch cast-iron skillet over high heat for 1 minute. Add half the corn, about 200 g, and cook for 4 to 5 minutes, stirring once a minute, until charred in spots. Tip it into a bowl and repeat with the remaining oil and corn. Toss the corn with 1 tsp chili powder and 1/4 tsp salt.

Cook and assemble

Divide the dough into 4 pieces of about 145 g. Roll each into a 20 cm / 8-inch round, about 4 mm thick, dusting with flour as needed. Stack the rounds with a little flour between them.
Wipe out the skillet and heat it dry over medium-high heat for 2 minutes. A pinch of flour should brown in about 30 seconds. If it stays pale, wait, because a pan that is too cool leaves the flatbread pale and gummy in the center. Cook one round for 2 minutes until puffed with brown spots, flip, and cook 1 to 2 minutes more. Wrap it in a towel and repeat with the remaining rounds.
Spread each warm flatbread with a quarter of the lime crema. Top with the corn, 15 g cotija, a pinch of chili flakes and chopped cilantro. Serve within 10 minutes with lime wedges.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 567kcal

% Daily Value *
Total Fat 31g48%
Saturated Fat 10g50%
Cholesterol 45mg15%
Sodium 870mg37%
Potassium 575mg17%
Total Carbohydrate 74g25%
Dietary Fiber 6g24%
Sugars 9g
Protein 24g48%

Vitamin A 275 IU
Vitamin C 12 mg
Calcium 225 mg
Iron 2.5 mg
Vitamin D 5 IU
Vitamin E 1.5 mg
Vitamin K 8 mcg
Thiamin 0.3 mg
Riboflavin 0.3 mg
Niacin 5 mg
Vitamin B6 0.25 mg
Folate 55 mcg
Vitamin B12 0.4 mcg
Phosphorus 275 mg
Magnesium 58 mg
Zinc 2 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

Pat frozen corn dry before cooking so it chars instead of steaming.
Use full-fat Greek yogurt for the softest dough.
Add the water 1 tablespoon at a time, since spelt flours absorb differently.
Keep cooked flatbreads wrapped in a towel while you cook the rest.

Keywords: spelt mexican street corn flatbread, spelt flatbread, street corn flatbread, elote flatbread, yeast-free flatbread

Equipment

26 cm / 10-inch cast-iron skillet
rolling pin
mixing bowl
kitchen scale
fine grater or zester
clean kitchen towel

Tips

Weigh the 300 g of spelt flour on a scale, since scooped spelt packs tightly and makes a dry dough.
Knead for only 2 minutes, because spelt gluten is fragile and an overworked dough turns sticky and tears when rolled.
Char the corn in two batches over high heat and stir only once a minute, so the kernels brown instead of steam.
Roll all four rounds before you heat the skillet, and stack them with a light dusting of flour between layers.
Top the flatbreads just before serving and eat within 10 minutes, while the edges stay crisp and the crema stays cool.

Variations

Add 150 g shredded cooked chicken or a fried egg to each flatbread for a heartier dinner.
Stir 1/2 tsp smoked paprika into the lime crema for a deeper, smokier finish without extra heat.
Divide the dough into 8 pieces of about 70 g, roll to 14 cm rounds, and cook each for 2 to 3 minutes for a party platter.

Storage and Reheating

Spelt street corn flatbread keeps best when you store the parts separately and assemble after reheating. Cool the cooked flatbreads completely, wrap them in a clean towel or foil, and refrigerate for up to 3 days. Keep the corn and the lime crema in separate airtight containers for up to 3 days.

Warm each flatbread in a dry 26 cm / 10-inch skillet over medium heat for 30 seconds per side. Warm the corn in the same skillet for 2 minutes and serve the crema cold. The edges turn crisp again and the middle stays soft.

Cooked flatbreads freeze for up to 2 months with parchment between each round. Thaw them at room temperature for 20 minutes before warming. The crema splits when frozen, so mix a fresh batch. Topped flatbreads soften within 10 minutes, so add the topping just before you eat.

Serving Suggestions

Serve skillet spelt street corn flatbread hot, with the topping added at the table and lime wedges on the side. Each round is one serving. For sharing, cut each round into 4 wedges.

A black bean and avocado salad turns it into a full dinner. Shredded cabbage with lime juice and salt adds crunch and keeps the plate light. A fried egg or grilled chicken on top adds protein.

Pickled red onions and extra lime stay on the table for anyone who wants more sharpness. Sparkling water with lime or a cold lager suits the chili and cheese.

File under elote flatbread spelt flatbread spelt mexican street corn flatbread street corn flatbread yeast-free flatbread

Frequently Asked Questions

Expand All:

Why is my spelt flatbread gummy in the middle?

Spelt flatbread turns gummy when the skillet is too cool or the dough is rolled thicker than 4 mm. Heat the dry 26 cm skillet until a pinch of flour browns in about 30 seconds. The round should puff and show brown spots within 2 minutes, which means the center has set.

Can I use feta instead of cotija on street corn flatbread?

Yes, feta works in place of cotija at the same 60 g. Feta is creamier and a little tangier, while cotija is drier and saltier. Crumble it over the corn while the corn is still warm. Parmesan also works, and you can cut the salt on the corn to a pinch.

Can I make the spelt flatbread dough the day before?

Yes, you can make the spelt flatbread dough up to 24 hours ahead. Cover the bowl and refrigerate it. Let the dough sit at room temperature for 20 minutes before dividing and rolling, so it rolls out without springing back. Cooked flatbreads also keep for 3 days if wrapped and refrigerated.

What can I serve alongside spelt street corn flatbread to make it a full dinner?

A black bean and avocado salad adds protein and a creamy contrast. Grilled chicken, a fried egg on each flatbread, or shredded cabbage with lime also work. Keep the sides cool and simple, since the flatbread already carries chili, lime and cheese.

How do I make spelt street corn flatbread dairy free?

Use unsweetened soy or coconut yogurt in the dough, and mix the crema from 100 g plain dairy-free yogurt and 2 tbsp vegan mayonnaise. Replace the cotija with 2 tbsp toasted pepitas. The flatbread still contains gluten, because spelt is a wheat variety.

What is the difference between elote and spelt street corn flatbread?

Elote is Mexican street corn served on the cob, brushed with mayonnaise, rolled in cotija and chili, and finished with lime. This flatbread uses the same flavors, but the kernels are cut off and spooned over soft spelt bread with a lime crema. You can eat it with a knife and fork or fold it.

Skillet Spelt Mexican Street Corn Flatbread with Lime Crema

Why You’ll Love This Recipe

Ingredient Notes

Skillet Spelt Mexican Street Corn Flatbread with Lime Crema

Description

Ingredients

For the dough

For the corn

For the lime crema

To finish