Spelt flatbread comes together faster than you’d expect. The dough is soft, slightly sticky, and rolls thin without tearing. It bakes to a crisp edge with a chewy centre.
The peaches go into a dry pan on high heat. No oil needed. They char quickly, and that caramelisation adds a smoky-sweet note that balances the richness of the burrata.
Burrata goes on after baking, not before. Cold cheese on a hot flatbread is the point. It melts slightly at the edges but stays creamy in the centre.
This works well in summer when peaches are ripe, but it also holds up with slightly firm peaches – the charring does the heavy lifting.
Why You’ll Love This Recipe
- Spelt base bakes crisp outside, chewy inside.
- Charred peaches add smoky depth without extra ingredients.
- Burrata stays cold and creamy over the warm base.
- Dough needs no yeast, no long rest, no fuss.
Ingredient Notes
- White spelt flour: White spelt gives a lighter, crisper base than wholemeal spelt. You can use wholemeal spelt but the flatbread will be denser and slightly more bitter.
- Greek yogurt: Yogurt makes the dough tender and easy to roll thin without snapping. Full-fat works best. A thick dairy-free coconut yogurt works as a substitute.
- Fresh peaches: Use ripe but firm peaches so they hold their shape in the pan. Nectarines work identically if peaches aren’t available.
- Burrata: One 125 g ball is enough for two flatbreads. Tear it open just before serving so the cream stays inside until the last moment.
- Runny honey: A light drizzle after plating lifts the sweetness and ties the charred fruit to the cheese. Maple syrup is a fair substitute if you want to keep it vegetarian-strictly-honey-free.
- Fresh basil: Add basil leaves right before serving. Heat wilts them fast and they lose colour and fragrance within a minute on a hot flatbread.
Spelt Charred Peach and Burrata Flatbread
Description
Spelt flour gives the base a mild, nutty depth that holds up under the weight of juicy charred peaches and fresh burrata without going soggy. The contrast between the warm, caramelised fruit and the cold, creamy cheese is what makes this flatbread work.
Ingredients
Spelt Flatbread Dough
Charred Peaches
Toppings
Instructions
Make the Dough
- Heat the oven to 220 C / 430 F and place two large baking sheets inside to preheat.
- Combine 300 g white spelt flour, 1 tsp baking powder, and 0.5 tsp fine salt in a mixing bowl. Stir briefly to distribute the salt.
- Add 200 g Greek yogurt and 2 tbsp olive oil. Mix with a fork until a rough dough forms, then use your hands to bring it together into a smooth ball. Do not overwork it.
- Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a thin oval or round roughly 3 mm thick.
- Prick each flatbread all over with a fork. Rest them for 5 minutes while you char the peaches.
Char the Peaches
- Heat a cast-iron grill pan or heavy skillet over high heat until it begins to smoke lightly.
- Toss the peach wedges with 1 tsp olive oil and a pinch of flaky salt. Add to the dry pan in a single layer.
- Cook undisturbed for 2 minutes per side until deep char marks appear and the edges begin to caramelise. Remove from the heat and set aside.
Bake the Flatbreads
- Carefully remove the hot baking sheets from the oven. Lay the rolled flatbreads directly onto the hot sheets - this helps the base crisp from the bottom up.
- Brush each flatbread lightly with olive oil and season with flaky salt.
- Bake for 10 to 12 minutes until the edges are golden and the surface is lightly blistered. Swap the trays halfway through for even colour.
Assemble and Serve
- Transfer the hot flatbreads to a board or serving plates. Arrange the charred peach wedges over each one.
- Tear each burrata ball into 2 or 3 pieces and place over the peaches. The cream will begin to spread across the warm surface.
- Scatter fresh basil leaves over the top. Drizzle with 2 tbsp runny honey and 2 tbsp extra-virgin olive oil.
- Finish with a pinch of flaky salt, a grind of black pepper, and chilli flakes if using. Serve at once.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 480kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 9g45%
- Cholesterol 40mg14%
- Sodium 520mg22%
- Potassium 340mg10%
- Total Carbohydrate 52g18%
- Dietary Fiber 5g20%
- Sugars 14g
- Protein 18g36%
- Vitamin A 700 IU
- Vitamin C 7 mg
- Calcium 220 mg
- Iron 3 mg
- Vitamin E 2 mg
- Vitamin K 8 mcg
- Thiamin 0.3 mg
- Riboflavin 0.3 mg
- Niacin 4 mg
- Vitamin B6 0.2 mg
- Folate 38 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 210 mg
- Magnesium 45 mg
- Zinc 1.8 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
- Do not add burrata before baking - it will melt into a watery puddle.
- Rest the rolled flatbread dough for 5 minutes before baking to reduce shrinkage.
- Use a very hot oven, at least 220 C, for a properly blistered, crisp edge.
- Char peaches in a dry cast-iron pan for the deepest caramelisation.
- One burrata ball (125 g) covers two flatbreads generously - tear, don't slice.
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