Skillet Spelt Mexican Street Corn Flatbread with Lime Crema

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

Prep Time 10 mins

Cook Time 30 mins

Rest Time 15 mins

Total Time 55 mins

Cooking Method: Stovetop

Cuisine: Mexican

Courses: Main Course

Difficulty: Easy

Servings: 4

Estimated Cost: 2.10

Calories: 567

Best Season: all_year_round

Dietary: Contains dairy and eggs, Contains gluten (spelt), No Yeast Required, 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.

Ingredients

For the dough

300 g white spelt flour (plus extra for dusting)
1 1/2 tsp baking powder
1/2 tsp fine salt
230 g plain full-fat Greek yogurt (room temperature)
2 tbsp olive oil
2 water (to 4 tbsp; as needed)

For the corn

400 g corn kernels (from about 3 ears, or frozen and thawed, patted dry)
1 tbsp neutral oil (divided)
1 tsp chili powder
1/4 tsp fine salt

For the lime crema

100 g sour cream
2 tbsp mayonnaise
1 lime (zest and juice)
1 clove garlic (small, grated)
1 pinch salt

To finish

60 g cotija (crumbled)
2 tbsp fresh cilantro (chopped)
1/2 tsp chili flakes
1 lime (cut into wedges)

Instructions

Make the dough

1
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.
2
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

3
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.
4
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

5
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.
6
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.
7
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.

Read it online: https://greatbritishspeltrecipes.com/recipe/skillet-spelt-mexican-street-corn-flatbread/

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!