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Spelt Masala Chickpea Flatbreads

Spelt flatbreads topped with spiced chickpea masala, fresh coriander, and a side bowl of yogurt on a wooden board

These flatbreads come together from two simple components: a quick spelt dough and a pan of spiced chickpeas.

Spelt flour keeps the dough flexible and easy to roll. It doesn't toughen the way some whole wheat flours do, and the slightly nutty flavour works well against the warm spices in the masala.

The chickpea topping uses pantry staples - canned chickpeas, canned tomatoes, and a short list of ground spices. You can have the masala simmering while the dough rests.

This is a practical weeknight dish. The steps stay clear, the timing is forgiving, and the result is filling without feeling heavy.

Why You'll Love This Recipe

  • Ready in 40 minutes with simple pantry ingredients
  • Spelt dough rolls out soft and doesn't tear
  • Chickpea masala is filling without being heavy
  • Naturally vegan and high in plant-based protein
Spelt flatbread cooking in a cast-iron skillet with charred spots and steam rising from the surface

Ingredient Notes

  • White spelt flour: White spelt flour gives a softer, more pliable dough than wholegrain spelt. You can use wholegrain spelt, but expect a slightly denser flatbread and add an extra tablespoon of water.
  • Canned chickpeas: Drain and rinse well before using. Cooked dried chickpeas work just as well - use 240 g cooked weight per can.
  • Canned chopped tomatoes: A 400 g can is standard here. Fresh tomatoes work in summer but the sauce will be thinner, so simmer a few extra minutes to reduce.
  • Garam masala: I use a shop-bought blend for convenience. If you have individual spices, a mix of coriander, cumin, and a pinch of cardamom gives a cleaner result.
  • Ground cumin: Cumin anchors the spice base here. Don't skip it. Toasting whole cumin seeds and grinding them fresh takes 2 extra minutes and noticeably sharpens the flavour.
  • Plain yogurt (to serve): A spoonful of yogurt cuts through the spice and adds a cooling contrast. Use a dairy-free coconut or soy yogurt to keep the dish fully vegan.
Two plates of spelt masala chickpea flatbreads served with mango chutney and sliced chilli on a linen tablecloth
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Servings: 4
Estimated Cost: 1.80
Calories: 480
Best Season: all_year_round
Dietary: Contains gluten (spelt), Dairy-Free, Egg-free, High Fiber, High Protein, Vegan, Vegetarian
Description

Spelt flour gives these flatbreads a gentle nuttiness that holds up well under the weight of the masala topping. The chickpeas stay firm and absorb the spices cleanly, so every bite has clear, balanced flavour.

Ingredients
    Spelt Flatbreads
  • 250 g white spelt flour (plus extra for dusting)
  • 1 tsp baking powder
  • 0.5 tsp fine sea salt
  • 2 tbsp olive oil
  • 120 ml warm water (add a little more if the dough feels dry)
    • Chickpea Masala
  • 1 tbsp olive oil
  • 1 medium yellow onion (finely diced)
  • 3 garlic cloves (minced)
  • 1 tsp fresh ginger (grated)
  • 1.5 tsp ground cumin
  • 1 tsp ground coriander
  • 1 tsp garam masala
  • 0.5 tsp ground turmeric
  • 0.25 tsp chilli flakes (or to taste)
  • 400 g canned chopped tomatoes (1 standard can)
  • 2 x 400 g cans canned chickpeas (drained and rinsed)
  • 0.5 tsp fine sea salt (adjust to taste)
  • 60 g fresh spinach (optional, added at end)
  • small handful fresh coriander leaves (to serve)
  • 1 tbsp lemon juice (to finish)
Instructions
    Make the Spelt Flatbread Dough
  1. 1
    Combine the spelt flour, baking powder, and salt in a large mixing bowl and stir briefly to mix.
  2. 2
    Add the olive oil and warm water. Mix with a fork until a shaggy dough forms, then turn out onto a lightly floured surface and knead for 2 minutes until smooth.
  3. 3
    Divide the dough into 8 equal pieces, shape each into a ball, and cover with a clean kitchen towel. Rest for 10 minutes.
  4. 4
    Roll each ball into a round roughly 18 cm across and 3-4 mm thick.
    5. Cook the Flatbreads
  5. 5
    Heat a cast-iron skillet or heavy-based pan over high heat until very hot. No oil is needed.
  6. 6
    Place one flatbread in the dry pan and cook for 2 minutes until puffed in places and dark charred spots appear. Flip and cook for a further 90 seconds.
  7. 7
    Transfer to a plate and cover with a clean cloth to keep warm. Repeat with the remaining flatbreads.
    8. Make the Chickpea Masala
  8. 8
    While the first flatbreads cook, heat 1 tbsp olive oil in a medium saucepan over medium heat.
  9. 9
    Add the diced onion and cook for 6-7 minutes, stirring occasionally, until soft and golden at the edges.
  10. 10
    Add the garlic and ginger and cook for 1 minute until fragrant.
  11. 11
    Stir in the cumin, coriander, garam masala, turmeric, and chilli flakes. Cook for 30 seconds, stirring constantly, until the spices darken slightly.
  12. 12
    Pour in the canned tomatoes and stir to combine. Simmer for 5 minutes until the sauce thickens slightly.
  13. 13
    Add the drained chickpeas and salt. Stir and simmer for 6-8 minutes until the sauce clings to the chickpeas rather than sitting loose.
  14. 14
    If using spinach, stir it in off the heat and let it wilt for 1 minute. Add the lemon juice and taste for seasoning.
    15. Assemble and Serve
  15. 15
    Lay two warm flatbreads on each plate. Spoon the chickpea masala generously over the top.
  16. 16
    Scatter fresh coriander leaves over each serving. Add a spoonful of yogurt or dairy-free yogurt alongside if using.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 480kcal
% Daily Value *
Total Fat 12g19%
Saturated Fat 1.5g8%
Sodium 580mg25%
Potassium 680mg20%
Total Carbohydrate 72g24%
Dietary Fiber 14g57%
Sugars 7g
Protein 19g38%
Vitamin A 1200 IU
Vitamin C 18 mg
Calcium 120 mg
Iron 5 mg
Vitamin E 2 mg
Vitamin K 80 mcg
Thiamin 0.3 mg
Riboflavin 0.2 mg
Niacin 3 mg
Vitamin B6 0.4 mg
Folate 120 mcg
Phosphorus 290 mg
Magnesium 80 mg
Zinc 2.2 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

  • Rest the spelt dough for 10 minutes minimum before rolling for pliable, even flatbreads.
  • Cook flatbreads in a dry cast-iron or heavy-based pan - no oil needed.
  • Simmer masala until sauce clings to chickpeas, not pooling loose at the bottom.
  • Add the spinach off the heat to keep the colour bright and the leaves just wilted.
  • Taste the masala before serving and adjust salt - canned chickpeas vary in sodium content.
Keywords: spelt masala chickpea flatbreads, spelt flatbread recipe, vegan chickpea flatbread, masala chickpeas, spelt flour flatbread

Equipment

  • large mixing bowl
  • rolling pin
  • cast-iron skillet or heavy-based frying pan
  • medium saucepan
  • wooden spoon
  • kitchen scales

Tips

  • Rest the spelt dough for at least 10 minutes before rolling so the gluten relaxes and the flatbreads stay round.
  • Roll flatbreads to 3-4 mm thickness - too thin and they blister and dry out before the chickpeas go on.
  • Cook each flatbread in a dry pan on high heat until charred spots appear, about 2 minutes per side.
  • Simmer the masala until the tomato sauce clings to the chickpeas rather than pooling at the bottom of the pan.
  • Add a small handful of fresh spinach to the masala in the last 2 minutes for extra colour and nutrients.

Variations

  • Swap chickpeas for cooked green lentils and add a teaspoon of smoked paprika for a smoky, earthier masala.
  • Use wholegrain spelt flour for a nuttier flatbread base and increase water by 2 tablespoons to compensate.
  • Top with crumbled feta and sliced red onion after baking for a Greek-spiced variation on the masala flatbread.

Storage and Reheating

Store cooked flatbreads and masala separately in airtight containers in the fridge for up to 3 days. Keeping them apart stops the flatbreads going soggy.

Reheat the masala in a small saucepan over medium heat with a splash of water to loosen it. Warm the flatbreads in a dry pan for 1 minute per side or wrap in foil and heat in a 160 C / 320 F oven for 8 minutes.

Flatbreads freeze well. Stack them with baking paper between each one, seal in a bag, and freeze for up to 2 months. The masala also freezes well in a sealed container for up to 2 months. Defrost both overnight in the fridge.

Serving Suggestions

Serve the flatbreads on a wooden board with the masala spooned directly on top. A dollop of plain yogurt and a scattering of fresh coriander leaves keep the presentation clean.

A simple cucumber and red onion salad dressed with lemon juice sits well alongside. The cool crunch balances the warmth of the masala without competing with it.

For a more generous spread, add a bowl of mango chutney and some sliced green chilli on the side. These flatbreads also work well cut into wedges as part of a sharing table.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-masala-chickpea-flatbreads/
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!