Spelt Flatbread with Balsamic Strawberries & Honey

Spelt balsamic strawberry flatbread is a thin, oven-baked crust made from spelt flour, topped with sliced strawberries, a balsamic reduction, and soft goat cheese. It bakes at 220 C / 430 F for about 13 to 15 minutes total, until the edges turn golden and the strawberries soften into the crust.

Spelt flour gives the base a nutty flavor and a lighter texture than regular wheat dough. It still stretches well, so you can roll it thin without tearing.

One thing to watch: if you slice the strawberries too far ahead, they release juice and soften the center of the crust before it even hits the oven. Slice them right before you assemble.

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You can make the dough the night before and keep it in the fridge. Roll and top it whenever you’re ready to bake.

Why You’ll Love This Recipe

• Crisp spelt crust with a light, nutty flavor
• Ready in about 80 minutes, mostly hands-off rise time
• Balsamic reduction balances the sweetness of ripe strawberries
• Works as a starter, light lunch, or simple dessert

Ingredient Notes

• Spelt flour: Gives the crust a nutty taste and lighter chew than regular wheat flour. Whole wheat flour works too, but the crust will be denser.
• Active dry yeast: Use fresh yeast for a good rise. If it doesn’t foam after 5 minutes in warm water, it’s dead and won’t lift the dough.
• Strawberries: Pick firm, ripe berries and slice them thin. Watery, overripe berries make the crust soggy in the middle.
• Balsamic vinegar: A standard supermarket bottle works fine once reduced. Avoid the very cheap, thin kind, it won’t thicken properly.
• Goat cheese: Soft goat cheese melts into small creamy pockets. Ricotta or mascarpone are good milder substitutes.
• Honey: Feeds the yeast in the dough and sweetens the topping. Maple syrup works as a substitute in the topping only.

Print Recipe

Crowd-Pleaser

Spelt Flatbread with Balsamic Strawberries & Honey

Author: Valentina Cooking Method: Oven Cuisine: Italian-inspired Courses: Appetizer Recipe Keys: E easy bake M make-ahead S spelt S spelt flour S spelt recipe V vegetarian

Difficulty: Easy Prep Time 20 mins Cook Time 15 mins Rest Time 45 mins Total Time 1 hr 20 mins

Cooking Temp: 220  C Servings: 4 Estimated Cost: £ 1.80 Calories: 310

Best Season: Summer

Dietary:

C Contains Dairy C Contains gluten V Vegetarian

Description

This flatbread pairs a thin, nutty spelt crust with roasted strawberries, a balsamic reduction, and soft goat cheese, so each bite balances sweet and savory in one pan.

Ingredients

Cook Mode Cooking Mode Disabled

Servings

Dough

• 300 g Spelt flour
• 180 ml Warm water (about 40 C / 105 F)
• 7 g Active dry yeast (1 packet)
• 1 tsp Honey (for the dough)
• 2 tbsp Olive oil
• 1 tsp Salt

Topping

• 250 g Strawberries (sliced thin, just before assembling)
• 60 ml Balsamic vinegar
• 2 tbsp Honey (1 tbsp for reduction, 1 tbsp for drizzling)
• 100 g Soft goat cheese (or ricotta)
• 10 g Fresh basil leaves (a small handful)
• 1 tbsp Olive oil (for brushing the crust)
• Black pepper (to taste)

Instructions

Make the Dough

1. Dissolve yeast and 1 tsp honey in warm water. Let sit 5 minutes until foamy.
2. Mix spelt flour and salt in a large bowl. Add the yeast mixture and olive oil, stirring until a rough dough forms.
3. Knead on a floured surface for 5 minutes until smooth and elastic.
4. Place dough in an oiled bowl, cover, and let rise in a warm spot for 45 minutes until puffed.

Make the Balsamic Reduction

1. Simmer balsamic vinegar and 1 tbsp honey in a small saucepan over medium heat for 6 to 8 minutes, until it coats the back of a spoon.
2. Remove from heat and set aside to cool and thicken further.

Assemble and Bake

1. Heat the oven to 220 C / 430 F and line a sheet pan with parchment.
2. Roll the dough into a rough oval, about 30x20 cm and 5 mm thick.
3. Transfer dough to the sheet pan, brush with olive oil, and prick a few times with a fork.
4. Bake for 8 minutes until lightly set but still pale.
5. Scatter sliced strawberries and dollops of goat cheese over the crust, then drizzle with the remaining honey.
6. Return to the oven and bake 5 to 7 minutes more, until the crust edges are golden and the strawberries soften.
7. Remove from the oven, drizzle with balsamic reduction, and scatter basil leaves. Slice and serve warm.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 310kcal

% Daily Value *

Total Fat 11g17%

Saturated Fat 4g20%

Cholesterol 15mg5%

Sodium 320mg14%

Potassium 260mg8%

Total Carbohydrate 44g15%

Dietary Fiber 4g16%

Sugars 12g

Protein 9g18%

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Vitamin A 300 IU

Vitamin C 25 mg

Calcium 80 mg

Iron 2 mg

Vitamin E 1 mg

Vitamin K 3 mcg

Thiamin 0.2 mg

Riboflavin 0.1 mg

Niacin 2 mg

Vitamin B6 0.1 mg

Folate 30 mcg

Vitamin B12 0.1 mcg

Phosphorus 150 mg

Magnesium 40 mg

Zinc 1 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

• Let the dough rise until it's visibly puffed, about 45 minutes, not just doubled by guess.
• Prebake the plain crust for 8 minutes before adding toppings.
• Cool the balsamic reduction slightly before drizzling, it thickens more as it sits.
• Use a light hand with goat cheese dollops so the crust doesn't turn heavy.

Keywords: spelt flatbread, balsamic strawberry flatbread, strawberry flatbread recipe, spelt flour recipe, summer appetizer