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Spelt Charred Peach and Burrata Flatbread

Spelt flatbread topped with charred peach wedges, torn burrata, fresh basil and honey drizzle on a wooden board

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.
Peach wedges charring in a cast-iron pan with dark grill marks forming during flatbread topping prep

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.
Two spelt charred peach and burrata flatbreads served on marble with white wine and olive oil
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 220  C
Servings: 4
Estimated Cost: 4.50
Calories: 480
Best Season: Summer
Dietary: Contains Dairy, Contains gluten (spelt), Egg-free, Nut-free, Vegetarian
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
  • 300 g white spelt flour, plus extra for dusting
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 200 g full-fat Greek yogurt
  • 2 tbsp olive oil
    • Charred Peaches
  • 3 ripe but firm peaches, halved and stoned (cut into thick wedges)
  • 1 tsp olive oil
  • 1 pinch flaky sea salt
    • Toppings
  • 250 g fresh burrata (2 x 125 g balls)
  • 15 g fresh basil leaves
  • 2 tbsp runny honey
  • 2 tbsp extra-virgin olive oil (to finish)
  • flaky sea salt and black pepper (to taste)
  • 0.5 tsp dried chilli flakes (optional)
Instructions
    Make the Dough
  1. 1
    Heat the oven to 220 C / 430 F and place two large baking sheets inside to preheat.
  2. 2
    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.
  3. 3
    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.
  4. 4
    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.
  5. 5
    Prick each flatbread all over with a fork. Rest them for 5 minutes while you char the peaches.
    6. Char the Peaches
  6. 6
    Heat a cast-iron grill pan or heavy skillet over high heat until it begins to smoke lightly.
  7. 7
    Toss the peach wedges with 1 tsp olive oil and a pinch of flaky salt. Add to the dry pan in a single layer.
  8. 8
    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.
    9. Bake the Flatbreads
  9. 9
    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.
  10. 10
    Brush each flatbread lightly with olive oil and season with flaky salt.
  11. 11
    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.
    12. Assemble and Serve
  12. 12
    Transfer the hot flatbreads to a board or serving plates. Arrange the charred peach wedges over each one.
  13. 13
    Tear each burrata ball into 2 or 3 pieces and place over the peaches. The cream will begin to spread across the warm surface.
  14. 14
    Scatter fresh basil leaves over the top. Drizzle with 2 tbsp runny honey and 2 tbsp extra-virgin olive oil.
  15. 15
    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.
Keywords: spelt flatbread, charred peach flatbread, burrata flatbread, spelt flour recipe, summer flatbread, easy spelt recipe

Equipment

  • Rolling pin
  • Cast-iron grill pan or heavy skillet
  • Large baking sheet
  • Mixing bowl
  • Pastry brush
  • Sharp chef's knife

Tips

  • Roll each flatbread to about 3 mm thick so it cooks through before the edges over-brown.
  • Heat the grill pan or skillet until it smokes lightly before adding peaches - this gives colour in under 2 minutes per side.
  • Prick the flatbread base all over with a fork before baking to prevent large air pockets forming.
  • Season the base with flaky salt before it goes in the oven, not after, so the salt bakes into the crust.
  • Tear the burrata in two or three pieces rather than slicing - it distributes the cream more evenly across the flatbread.

Variations

  • Swap peaches for charred figs and add a crumble of walnuts and a balsamic glaze for a fall version.
  • Replace burrata with whipped ricotta mixed with lemon zest for a lighter, less creamy finish.
  • Add thin slices of prosciutto over the burrata after plating for a sweet-salty contrast.

Storage and Reheating

The baked flatbread base keeps well. Store it in an airtight container at room temperature for up to 2 days, or refrigerated for up to 4 days. Keep the toppings separate.

To reheat, put the plain base in a 180 C / 350 F oven for 5 to 8 minutes until it crisps up again. Do not reheat with burrata on top - it turns rubbery.

Charred peaches can be stored separately in a sealed container in the fridge for up to 2 days. Bring them to room temperature or warm briefly in a pan before topping the reheated base.

Serving Suggestions

Serve the flatbread straight from the oven with the burrata torn on top and basil added at the table. A small drizzle of honey and a pinch of chilli flakes finishes it cleanly.

This pairs well with a simple rocket salad dressed with lemon and olive oil. The bitterness of the rocket balances the sweetness of the peach.

For a light meal, serve two flatbreads alongside a cold glass of dry white wine - a Vermentino or unoaked Chardonnay sits well against the creamy cheese and charred fruit.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-charred-peach-burrata-flatbread/
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!