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Spelt Flatbread Butter Chicken Bake with Mozzarella

Golden spelt flatbread bake topped with butter chicken, melted mozzarella and coriander on a linen-lined wooden board

A spelt butter chicken flatbread bake is a yogurt-leavened spelt base topped with spiced chicken in tomato cream sauce and mozzarella. It takes 65 minutes from start to table and serves six.

The base uses wholemeal spelt flour, Greek yogurt and baking powder. There's no yeast and no rise. The texture stays soft inside, with a crisp edge where it meets the dish.

Par-bake the base for 8 minutes before the sauce goes on. Skip this step and the center stays pale and gummy under the chicken.

The sauce is mild and rounded, so it suits a family table. You can make it two days ahead, then assemble and bake when needed.

Why You'll Love This Recipe

  • The base needs no yeast and no long rise
  • The sauce can be made two days ahead
  • Mild spice level suits children and adults
  • One skillet and one baking dish to wash
A hand spooning thick, orange-red sauce and chicken pieces onto a par-baked spelt base in a baking dish

Ingredient Notes

  • wholemeal spelt flour: Wholemeal gives a nutty, sturdy base. White spelt flour makes it softer and needs 1 to 2 tbsp less water.
  • chicken thighs: Thighs stay tender through the simmer and the final bake. Chicken breast works with a shorter simmer of 8 to 10 minutes.
  • garam masala: Use a fresh jar, ideally opened within the last year. Old garam masala tastes flat and dusty in a mild sauce.
  • Greek yogurt: Full-fat yogurt gives a softer crumb. Thick plant-based yogurt can replace it for a dairy-free base.
  • heavy cream: Double cream also works. For a dairy-free sauce, use the same amount of full-fat coconut cream.
  • low-moisture mozzarella: Grate it from a block. Fresh mozzarella releases water and loosens the sauce on top of the base.
Squares on white plates beside cucumber mint yogurt and a jug of water at a casual family table
Prep Time 20 mins
Cook Time 40 mins
Rest Time 5 mins
Total Time 1 hr 5 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 220  C
Servings: 6
Estimated Cost: 2.60
Calories: 608
Best Season: all_year_round
Dietary: Contains Dairy, Contains gluten (spelt), Contains meat, Egg-free, High Protein, Nut-free
Description

A no-yeast spelt and yogurt dough is par-baked first, so it holds a spiced tomato and cream sauce without turning wet. Mozzarella melts over the top in the final 14 minutes.

Ingredients
    Spelt flatbread base
  • 300 g wholemeal spelt flour (plus extra for rolling)
  • 2 tsp baking powder
  • 1/2 tsp fine salt
  • 240 g plain Greek yogurt (full-fat, room temperature)
  • 1 tbsp olive oil
  • 2 water (to 3 tbsp; as needed)
  • 1 tsp olive oil (for greasing the dish)
    • Butter chicken sauce
  • 600 g boneless skinless chicken thighs (cut into 2.5 cm pieces)
  • 30 g unsalted butter
  • 1 yellow onion ((150 g); finely chopped)
  • 3 cloves garlic (minced)
  • 2 tsp fresh ginger (grated)
  • 1 tbsp garam masala
  • 1 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tbsp tomato paste
  • 400 g chopped tomatoes (tin)
  • 1 tsp fine salt (adjust to taste)
  • 120 ml heavy cream
    • Topping
  • 150 g low-moisture mozzarella (coarsely grated)
  • 15 g fresh coriander (roughly chopped)
  • 2 tbsp plain Greek yogurt (for drizzling)
Instructions
    Make and par-bake the base
  1. 1
    Heat the oven to 220 C / 425 F. Brush a 23 x 33 cm / 9 x 13-inch baking dish with 1 tsp olive oil.
  2. 2
    Whisk the spelt flour, baking powder and 1/2 tsp salt in a mixing bowl. Stir in 240 g yogurt and 1 tbsp olive oil, then add the water a tablespoon at a time until the dough holds together and feels tacky, not wet. Knead in the bowl for 1 minute.
  3. 3
    Roll the dough on a floured surface to a rectangle of about 23 x 33 cm and 7 mm thick. Lay it in the dish, press it into the corners and prick it all over with a fork. Bake for 8 minutes until set and lightly blistered, then leave the oven on.
    4. Cook the butter chicken
  4. 4
    While the base bakes, melt the butter in a 28 cm / 11-inch deep skillet over medium heat. Cook the onion for 5 to 6 minutes until soft and translucent. Add the garlic, ginger, garam masala, cumin and paprika and stir for 1 minute until fragrant.
  5. 5
    Stir in the tomato paste, chopped tomatoes and 1 tsp salt and simmer for 5 minutes. Add the chicken and simmer uncovered for 12 minutes, stirring now and then, until the thickest piece reads 165 F / 74 C.
  6. 6
    Stir in the cream and simmer for 2 minutes until the sauce coats the back of a spoon. Taste and add salt if needed.
    7. Assemble and bake
  7. 7
    Spoon the chicken and sauce over the par-baked base, spreading it to the edges. Scatter the mozzarella on top and bake for 14 minutes until the cheese is bubbling and golden at the edges.
  8. 8
    Let the bake stand for 5 minutes. Scatter over the coriander, drizzle with the yogurt and cut into 6 squares.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 608kcal
% Daily Value *
Total Fat 31g48%
Saturated Fat 14g70%
Cholesterol 145mg49%
Sodium 880mg37%
Potassium 750mg22%
Total Carbohydrate 45g15%
Dietary Fiber 5g20%
Sugars 7g
Protein 38g76%
Vitamin A 650 IU
Vitamin C 9 mg
Calcium 230 mg
Iron 3.5 mg
Vitamin D 10 IU
Vitamin E 2 mg
Vitamin K 8 mcg
Thiamin 0.3 mg
Riboflavin 0.3 mg
Niacin 8 mg
Vitamin B6 0.5 mg
Folate 30 mcg
Vitamin B12 0.9 mcg
Phosphorus 550 mg
Magnesium 100 mg
Zinc 4 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

  • Par-bake the base for 8 minutes before adding any sauce.
  • Use a 23 x 33 cm / 9 x 13-inch dish so the base stays about 7 mm thick.
  • Simmer the chicken until a thermometer reads 165 F / 74 C in the thickest piece.
  • Let the bake stand for 5 minutes so the sauce sets and the squares cut cleanly.
  • Refrigerate leftovers within 2 hours of baking.
Keywords: spelt butter chicken flatbread bake, spelt flatbread, butter chicken bake, spelt yogurt flatbread, chicken flatbread casserole

Equipment

  • 23 x 33 cm / 9 x 13-inch baking dish
  • 28 cm / 11-inch deep skillet
  • mixing bowl
  • rolling pin
  • instant-read thermometer
  • box grater

Tips

  • Roll the dough to about 7 mm thick and prick it all over with a fork so the base bakes flat.
  • Add the water to the dough a tablespoon at a time. Wholemeal spelt absorbs more than wheat flour, so the dough should feel tacky, not wet.
  • Simmer the sauce until it coats the back of a spoon, because a thin sauce pools around the base and softens it.
  • Check the thickest chicken piece with an instant-read thermometer and look for 165 F / 74 C before topping the base.
  • Grate the mozzarella yourself from a low-moisture block, since pre-shredded cheese is coated and melts less smoothly.

Variations

  • Replace the chicken with two 400 g tins of drained chickpeas and simmer the sauce for 8 minutes before adding cream.
  • Use coconut cream, plant-based yogurt, olive oil and a vegan melting cheese to make the whole bake dairy-free.
  • Stir 150 g baby spinach into the sauce in the last 2 minutes for added greens and a softer color.

Storage and Reheating

Spelt butter chicken flatbread bake keeps in the fridge for 3 to 4 days when cooled and covered. Leave it at room temperature for no more than 2 hours, then cover the dish or pack squares into an airtight container.

Reheat squares on a baking tray at 180 C / 350 F for 12 to 15 minutes, until hot throughout (165 F / 74 C) and the edges crisp. The oven keeps the base firm, which a microwave does not.

Freeze baked, cooled squares individually wrapped for up to 2 months and thaw them overnight in the fridge before reheating. You can also make the sauce alone 2 days ahead, keep it covered in the fridge, and bake it on a fresh base.

Serving Suggestions

Spelt butter chicken flatbread bake is best served after a 5 minute stand, cut into 6 squares and topped with coriander and a spoon of yogurt. The sauce sets slightly, so the squares hold their shape on the plate.

A cucumber and mint yogurt or a crisp green salad with lemon dressing balances the creamy sauce. Steamed green beans work if you want something warm.

For a casual gathering, cut the bake into 12 smaller squares and set out bowls of yogurt, lemon wedges and extra coriander. Serve within 30 minutes of baking, while the edges stay crisp.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-butter-chicken-flatbread-bake/
Valentina - Spelt Recipes
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!