Soft Spelt Flatbreads with Roasted Garlic Hummus

Spelt roasted garlic hummus flatbreads are soft, chewy flatbreads made with spelt flour, pan-cooked until blistered, then spread thick with a smoky roasted garlic hummus.

The spelt gives the dough a nutty flavor and a slightly denser chew than white flour, but the texture stays soft, not tough.

Roasting the garlic first softens its sharp edge, so the hummus tastes sweet and mellow instead of raw and pungent.

You can make the hummus a day ahead and keep the dough covered in the fridge, so the whole plate comes together in under 20 minutes at dinnertime.

This works as a light lunch, a starter on a mezze platter, or a wrap base for grilled vegetables.

Why You'll Love This Recipe

Comes together with pantry staples and one skillet
Roasted garlic mellows into a sweet, spreadable hummus
Dough needs no yeast, so there's no waiting to rise
Flatbreads freeze well for quick lunches later in the week

Close-up of a spelt flatbread puffing and blistering in a cast iron skillet, dough bubbling with brown spots forming.

Ingredient Notes

spelt flour: Whole or white spelt both work here. White spelt gives a lighter, softer flatbread.
tahini: Stir the jar well before measuring, since the oil separates and settles on top.
plain yogurt: Full-fat yogurt makes a softer dough. Dairy-free yogurt works as a swap, though the dough will feel slightly stiffer.
chickpeas: Save the liquid from the can. It thins the hummus better than plain water and keeps the flavor rounder.
za'atar: This dried herb and sesame blend adds a savory finish. Smoked paprika or toasted sesame seeds work as a substitute.

Table set with a stack of warm flatbreads, a bowl of roasted garlic hummus, linen napkin, and a glass of iced tea.

Prep Time 15 mins

Cook Time 55 mins

Rest Time 10 mins

Total Time 1 hr 20 mins

Cooking Method: Mixed

Cuisine: Mediterranean

Courses: Lunch

Difficulty: Easy

Cooking Temp: 200 C

Servings: 6

Estimated Cost: 1.30

Calories: 395

Best Season: all_year_round

Dietary: Contains Dairy, Contains gluten, Vegetarian

Description

This flatbread starts with a quick spelt dough kneaded with yogurt, no yeast or rising time needed, then gets piled with a smoky roasted garlic hummus made from a whole head of slow-roasted garlic.

Ingredients

Roasted Garlic Hummus

1 garlic (whole head)
1 tbsp olive oil (for roasting the garlic)
1 can chickpeas ((400 g), drained, liquid reserved)
3 tbsp tahini
2 tbsp lemon juice
2 tbsp olive oil (for blending into the hummus)
1/2 tsp ground cumin
1/2 tsp salt

Spelt Flatbreads

300 g spelt flour (whole or white spelt)
1.5 tsp baking powder
1/2 tsp salt
200 g plain yogurt
2 tbsp olive oil (for the dough)

Toppings

2 tbsp olive oil (for drizzling)
1 tbsp za'atar
2 tbsp parsley (chopped)

Instructions

Roast the Garlic and Make the Hummus

1
Heat the oven to 200 C / 400 F. Slice the top off the garlic head to expose the cloves, drizzle with 1 tbsp olive oil, wrap tightly in foil, and set on a sheet pan.
2
Roast for 40 minutes, until the cloves are soft and golden and smell sweet. Unwrap and cool for 10 minutes, then squeeze the cloves out of their skins.
3
In a food processor, combine the roasted garlic, chickpeas, tahini, lemon juice, 2 tbsp olive oil, cumin, and salt. Blend for 1 minute, scraping down the sides.
4
With the motor running, stream in 2 to 4 tbsp of the reserved chickpea liquid until the hummus turns smooth and spreadable, about 1 more minute. Set aside.

Make and Cook the Flatbreads

5
Whisk the spelt flour, baking powder, and salt together in a mixing bowl. Add the yogurt and 2 tbsp olive oil, and mix with a wooden spoon until a soft, slightly sticky dough forms.
6
Turn the dough onto a lightly floured surface and knead for 2 minutes until smooth. Cover and rest for 10 minutes.
7
Divide the dough into 6 pieces and roll each into a ball. Roll each ball into a 15 cm / 6-inch round about 3 mm thick.
8
Heat a 30 cm / 12-inch nonstick or cast iron skillet over medium-high heat. Cook one flatbread at a time for 2 to 3 minutes per side, until puffed and blistered with brown spots. Stack cooked flatbreads under a clean towel to stay soft.

Assemble and Serve

9
Spread each warm flatbread with a thick layer of roasted garlic hummus.
10
Drizzle with olive oil and sprinkle with za'atar and chopped parsley. Cut into wedges and serve warm.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 395kcal

% Daily Value *
Total Fat 17g27%
Saturated Fat 3g15%
Cholesterol 5mg2%
Sodium 480mg20%
Potassium 320mg10%
Total Carbohydrate 47g16%
Dietary Fiber 6g24%
Sugars 3g
Protein 15g30%

Vitamin A 100 IU
Vitamin C 6 mg
Calcium 90 mg
Iron 3 mg
Vitamin E 2 mg
Vitamin K 8 mcg
Thiamin 0.2 mg
Riboflavin 0.2 mg
Niacin 3 mg
Vitamin B6 0.2 mg
Folate 60 mcg
Vitamin B12 0.1 mcg
Phosphorus 180 mg
Magnesium 45 mg
Zinc 1.5 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

Roast garlic cut-side up, drizzled with oil, for 40 min at 200 C / 400 F until soft.
Reserve chickpea liquid, since it thins the hummus better than plain water.
Rest the dough 10 minutes before rolling for easier shaping.
Cook flatbreads without oil first for real blistering, then brush the skillet lightly between batches.

Keywords: spelt flatbread, roasted garlic hummus, spelt hummus flatbread, no yeast flatbread, spelt recipe

Equipment

food processor
12-inch / 30 cm nonstick or cast iron skillet
mixing bowls
rolling pin
aluminum foil
sheet pan 33 x 23 cm / 13 x 9 inch

Tips

Roast the garlic a day ahead so the cloves have time to cool and soften fully.
Keep the flatbread dough slightly sticky, since too much flour makes it dense.
Cook flatbreads one at a time in a dry skillet so each side blisters instead of steaming.
Wrap cooked flatbreads in a clean towel to keep them soft while you finish the batch.
Blend the hummus longer than feels necessary for a smoother, spreadable texture.

Variations

Stir 2 tbsp roasted red peppers into the hummus for a smoky, slightly sweet version.
Swap za'atar for smoked paprika and toasted pine nuts for a different topping combo.
Use the dough to make small wraps filled with roasted vegetables and crumbled feta.

Storage and Reheating

Store the roasted garlic hummus in an airtight container in the fridge for 4 to 5 days. Stir in a splash of water before serving, since it thickens as it chills.

Keep cooked flatbreads wrapped in foil or a zip-top bag at room temperature for 1 day, or refrigerate up to 3 days. Warm them in a dry 30 cm / 12-inch skillet over medium heat for 30 to 45 seconds per side, or wrap in foil and heat in a 180 C / 350 F oven for 5 minutes.

Flatbreads freeze well before topping. Stack cooled, cooked flatbreads with parchment between them, seal in a freezer bag, and freeze up to 2 months. Thaw at room temperature, then reheat in the skillet before spreading with hummus.

Serving Suggestions

Serve the flatbreads warm, cut into wedges, alongside a simple cucumber and tomato salad for a light lunch. A few olives and a wedge of lemon on the side round out the plate.

For a mezze spread, set out the flatbreads with the hummus in a bowl, plus small dishes of olives, pickled turnips, and roasted vegetables. Guests can build their own bites.

Leftover flatbreads work well as a wrap base. Fill one with grilled chicken or halloumi, shredded lettuce, and a spoon of the roasted garlic hummus.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-roasted-garlic-hummus-flatbreads/

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!