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Spelt Za’atar Flatbread Chips

Crisp spelt za'atar flatbread chips on a white plate with golden edges and herb coating, hummus on the side.

Spelt flatbread chips sit somewhere between a cracker and a chip. They bake firm and dry all the way through, with a snap that holds up even after they've cooled.

The dough is simple: spelt flour, olive oil, water, and a pinch of salt. Roll it thin and the chips bake evenly. Keep it thicker and you get something closer to a crostini.

Za'atar does most of the work here. The mix of dried thyme, sumac, sesame, and oregano sticks to the oiled surface and toasts in the oven, giving each chip a slightly tangy, herb-forward crust.

These are good with hummus, labneh, or a soft cheese. They also hold up well on a grazing board without going soft the way store-bought crackers do.

Why You'll Love This Recipe

  • Bakes in one batch with no special equipment needed.
  • Spelt flour adds a nutty flavour white flour chips lack.
  • Stays crisp for days stored in an airtight container.
  • Works with dips, cheese boards, or eaten plain.
Raw scored spelt flatbread dough brushed with olive oil and coated in za'atar ready to bake on a sheet pan.

Ingredient Notes

  • White spelt flour: White spelt flour gives a lighter, crispier chip. Wholegrain spelt works too but makes the dough slightly denser and harder to roll thin. I use white spelt for the best snap.
  • Za'atar: Use a good quality blended za'atar that contains sesame seeds, sumac, and dried herbs. If you can't find it, mix 1 tsp dried thyme, 1 tsp sesame seeds, half tsp sumac, and half tsp dried oregano.
  • Olive oil: Extra virgin olive oil gives the best flavour here. A neutral oil like sunflower oil works if that's what you have, but the chips will taste milder.
  • Water: Use cold water and add it gradually. The amount you need can vary slightly depending on how dry your spelt flour is. Stop adding when the dough just comes together.
  • Flaky sea salt: A light scatter of flaky salt before baking adds crunch and contrast. Fine table salt disappears into the dough and doesn't give the same result.
Broken spelt za'atar chips on a wooden board served with labneh, fresh thyme, and a glass of sparkling water.
Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Cooking Method:
Cuisine:
Courses:
Difficulty: Easy
Cooking Temp: 200  C
Servings: 4
Estimated Cost: 0.80
Calories: 210
Best Season: all_year_round
Dietary: Contains gluten (spelt), Dairy-Free, Egg-free, High Fiber, Nut-free, Vegan, Vegetarian
Description

Spelt flour gives these flatbread chips a nutty depth that plain white flour chips can't match. The za'atar coating stays crisp as they cool, so they work just as well on a board as in a bowl.

Ingredients
  • 200 g white spelt flour (plus extra for dusting)
  • 3 tbsp olive oil (plus extra for brushing)
  • 70 ml cold water (add gradually)
  • 0.5 tsp fine sea salt (in the dough)
  • 2 tbsp za'atar (for topping)
  • 0.5 tsp flaky sea salt (for finishing)
Instructions
  1. 1
    Heat the oven to 200 C / 390 F. Line a large sheet pan with baking parchment.
  2. 2
    Combine the white spelt flour and fine sea salt in a large mixing bowl. Stir to mix evenly.
  3. 3
    Add 2 tbsp of the olive oil and rub it into the flour with your fingertips until the mixture resembles coarse breadcrumbs.
  4. 4
    Add the cold water a little at a time, mixing with a fork after each addition. Stop when the dough just comes together into a firm, non-sticky ball. You may not need all the water.
  5. 5
    Lightly dust the parchment paper with spelt flour. Place the dough on the parchment and roll it out to roughly 2 mm thickness. The shape doesn't need to be perfect - rustic edges are fine.
  6. 6
    Brush the surface of the rolled dough with the remaining 1 tbsp of olive oil, covering it evenly.
  7. 7
    Scatter the za'atar over the oiled surface and press it lightly with your palm so it sticks. Finish with a scatter of flaky sea salt.
  8. 8
    Score the dough into irregular chip or triangle shapes using a sharp knife or pizza cutter. Cut all the way through but leave the pieces in place on the parchment.
  9. 9
    Slide the parchment onto the sheet pan. Bake for 22-25 minutes, rotating the tray halfway through, until the chips are golden at the edges and dry across the surface.
  10. 10
    Remove from the oven and leave the chips to cool on the tray for at least 10 minutes. They will crisp up fully as they cool. Break apart along the scored lines and serve.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 210kcal
% Daily Value *
Total Fat 10g16%
Saturated Fat 1.5g8%
Sodium 290mg13%
Potassium 160mg5%
Total Carbohydrate 28g10%
Dietary Fiber 4g16%
Sugars 1g
Protein 5g10%
Vitamin A 20 IU
Calcium 30 mg
Iron 2 mg
Vitamin E 1.5 mg
Vitamin K 8 mcg
Thiamin 0.2 mg
Riboflavin 0.1 mg
Niacin 2 mg
Vitamin B6 0.1 mg
Folate 20 mcg
Phosphorus 130 mg
Magnesium 40 mg
Zinc 1.2 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

  • Roll dough directly on parchment to avoid tearing when transferring to the baking tray.
  • Score chips before baking for clean breaks without crumbling after.
  • Za'atar quantity can increase to 3 tbsp for a stronger herb flavour.
  • Do not overlap scored pieces during baking or edges will stay soft.
  • Cool chips on the tray for at least 10 minutes before moving to a container.
Keywords: spelt za'atar flatbread chips, spelt flatbread chips, za'atar crackers, wholegrain flatbread chips, spelt snack recipe

Equipment

  • large mixing bowl
  • rolling pin
  • rimmed sheet pan
  • baking parchment
  • pastry brush
  • sharp knife or pizza cutter

Tips

  • Roll the dough to 2 mm thick on baking parchment so you can transfer it directly to the tray without tearing.
  • Brush olive oil generously over the surface before adding za'atar so the spice mix sticks and toasts evenly.
  • Score the dough into chip shapes before baking rather than cutting after, so the chips separate cleanly along the lines.
  • Rotate the tray halfway through baking since oven edges can brown faster than the centre.
  • Let chips cool fully on the tray before storing, as any trapped steam will make them lose their crunch.

Variations

  • Swap za'atar for dukkah and finish with a drizzle of honey after baking for a sweet-savoury chip.
  • Add 2 tbsp finely grated Parmesan to the dough for a richer, saltier chip with a deeper crust.
  • Use a mix of black and white sesame seeds plus dried chilli flakes instead of za'atar for a simpler, spiced version.

Storage and Reheating

Store cooled chips in an airtight container or zip-lock bag at room temperature for up to 5 days. Keep them away from moisture and they stay crisp the whole time.

If they soften slightly, spread them on a sheet pan and warm in a 160 C / 320 F oven for 5 minutes. They crisp back up as they cool.

These chips don't freeze well. The texture turns brittle and dry after thawing, so it's better to make a fresh batch.

Serving Suggestions

These chips pair well with hummus, labneh, or a thick Greek yogurt dip seasoned with garlic and lemon. The za'atar on the chips echoes any Middle Eastern-style dip.

On a grazing board, arrange them alongside soft goat cheese, sliced cucumber, olives, and cherry tomatoes. The crunch holds up well next to softer elements.

For a light lunch, serve them with a bowl of lentil soup for dipping. The spelt chips are sturdy enough to scoop without snapping mid-dip.

Read it online: https://greatbritishspeltrecipes.com/recipe/spelt-zaatar-flatbread-chips/
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!