These flatbreads use wholegrain spelt flour for a base that has more flavour than plain wheat and a slightly nutty bite. The dough comes together in one bowl and needs no resting time.
The lentil topping is seasoned with cumin, smoked paprika, and lemon zest. It cooks in under fifteen minutes on the stovetop while the dough rests briefly under a cloth.
Roasted red peppers and crumbled feta go on top after baking, so the cheese stays bright and the peppers don’t dry out. You get clean, layered flavours without much effort.
This recipe works as a casual weeknight dinner or a relaxed lunch. You can prep the lentil topping a day ahead and keep the dough in the fridge until you’re ready to cook.
Why You’ll Love This Recipe
- No yeast, no rising time – dough ready in minutes
- Spelt base adds nutty depth plain flour lacks
- High-protein lentil topping keeps you full longer
- Lentil topping makes ahead and reheats cleanly
Ingredient Notes
- Wholegrain spelt flour: Gives the flatbread a slightly denser, nuttier texture than white spelt. White spelt flour works too and produces a softer, more pliable base.
- Green lentils (dried): Green lentils hold their shape well after cooking. Brown lentils are a solid swap. Red lentils go too soft and turn the topping into a paste.
- Roasted red peppers (jarred): Jarred peppers save time and have good concentrated flavour. You can roast fresh red peppers under a broiler at 220 C / 430 F for 20 minutes instead.
- Feta cheese: Block feta crumbled by hand gives larger, creamier pieces than pre-crumbled. For a dairy-free version, use a firm vegan feta-style cheese or skip and add extra olives.
- Greek yogurt (in dough): Full-fat Greek yogurt gives the spelt dough its soft texture and slight tang. Dairy-free coconut yogurt works, though the dough will be slightly stickier.
- Smoked paprika: Adds a mild earthiness to the lentils without heat. Regular sweet paprika is a fine substitute, or use half a teaspoon of chipotle powder for more smoke.
Spelt Mediterranean Lentil Flatbreads
Description
Wholegrain spelt dough stays pliable enough to roll thin, so each flatbread cooks up crisp at the edges and soft in the center. The spiced lentil topping provides plant-based protein that holds well without turning soggy.
Ingredients
Spelt Flatbread Dough
Spiced Lentil Topping
Toppings
Instructions
Cook the Lentils
- Place the rinsed green lentils in a medium saucepan and cover with cold water by at least 5 cm. Bring to a boil over high heat.
- Reduce heat to medium and simmer for 18-20 minutes until lentils are just tender but still hold their shape. Drain through a fine-mesh sieve and set aside.
Season the Lentil Topping
- Heat 2 tbsp olive oil in the same saucepan over medium heat. Add the diced red onion and cook for 3-4 minutes, stirring occasionally, until softened and translucent.
- Add the minced garlic, cumin, and smoked paprika. Stir for 1 minute until fragrant.
- Add the drained lentils and stir to coat in the spiced oil. Season with salt and pepper. Remove from heat and stir through the lemon zest, lemon juice, and most of the parsley. Set aside.
Make the Spelt Dough
- Combine the wholegrain spelt flour, baking powder, and salt in a large mixing bowl. Stir to distribute evenly.
- Add the Greek yogurt and olive oil. Mix with a wooden spoon until the dough comes together, then use your hands to bring it into a smooth ball. Do not overwork it.
- Divide the dough into 4 equal portions. Cover loosely with a cloth and rest for 5 minutes.
Cook the Flatbreads
- On a lightly floured surface, roll each dough portion into a roughly oval shape about 3 mm thick.
- Heat a dry cast-iron skillet over medium-high heat until hot. Place one flatbread in the pan and cook for 2-3 minutes until the underside shows golden-brown spots and the surface looks dry and slightly puffed.
- Flip and cook for a further 2 minutes until both sides are coloured and the flatbread feels firm when pressed lightly. Repeat with remaining portions.
Assemble and Serve
- Spoon the warm spiced lentil topping evenly over each flatbread.
- Scatter the sliced roasted red peppers, crumbled feta, and halved olives over the top.
- Drizzle with extra-virgin olive oil, sprinkle with dried oregano and the remaining parsley, and serve straight away.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 490kcal
- % Daily Value *
- Total Fat 18g28%
- Saturated Fat 6g30%
- Cholesterol 25mg9%
- Sodium 680mg29%
- Potassium 620mg18%
- Total Carbohydrate 62g21%
- Dietary Fiber 12g48%
- Sugars 6g
- Protein 22g44%
- Vitamin A 980 IU
- Vitamin C 28 mg
- Calcium 220 mg
- Iron 5 mg
- Vitamin E 3 mg
- Vitamin K 55 mcg
- Thiamin 0.4 mg
- Riboflavin 0.3 mg
- Niacin 3 mg
- Vitamin B6 0.4 mg
- Folate 120 mcg
- Vitamin B12 0.4 mcg
- Phosphorus 310 mg
- Magnesium 72 mg
- Zinc 2.8 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 overwork the spelt dough - mix until just combined to keep the texture tender.
- Cook lentils until just tender, about 20 minutes, then drain well before seasoning.
- Rest rolled dough portions for 5 minutes before cooking to reduce tearing.
- Use a dry cast-iron skillet or griddle pan for the best char on the flatbread base.
- Add lemon zest to lentils off the heat to keep the citrus note bright and fresh.
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