Spelt Flour Flatbread
Elevate your homemade bread game with this quick and healthy Spelt Flour Flatbread recipe! Made with wholesome spelt flour, a touch of olive oil, and just five simple ingredients, these flatbreads are soft, pliable, and perfect for wraps, dipping, or pairing with your favorite toppings. Whether you're looking for a refined-flour-free alternative or a speedy bread option with no yeast and minimal kneading, this recipe delivers both flavor and convenience. Ready in just 25 minutes from start to finish, these flatbreads are cooked to golden perfection in a skillet, offering a rustic charm and irresistible texture. Serve them warm with Mediterranean dips, curry dishes, or a drizzle of olive oil for a versatile and satisfying side. Perfect for meal prep or same-day enjoyment, they can be stored and reheated for flavorful, fuss-free meals all week long!
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Recipe Information
Ingredients
- 250 grams spelt flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
- 120 milliliters water (room temperature)
- 2 tablespoons olive oil
- 2 teaspoons extra olive oil (for cooking)
Instructions
In a medium mixing bowl, combine the spelt flour, baking powder, and salt. Whisk to ensure even distribution of the dry ingredients.
Gradually add the water and olive oil to the dry mixture. Stir with a fork or spoon until the dough begins to come together.
Transfer the dough to a lightly floured surface and knead for 2-3 minutes until it becomes smooth and elastic. If the dough is sticky, sprinkle a little more spelt flour as needed.
Divide the dough into 6 equal portions. Roll each portion into a ball and flatten slightly.
Using a rolling pin, roll out each dough ball into a thin circle or oval about 6-8 inches wide. Add a little more flour if the dough sticks to the surface or rolling pin.
Heat a non-stick skillet or cast-iron pan over medium heat. Lightly brush or drizzle the pan with a small amount of olive oil.
Place one flatbread into the heated pan. Cook for about 1-2 minutes on one side, or until bubbles form and the bottom develops light golden spots. Flip and cook for another 1-2 minutes until both sides are cooked through and lightly browned.
Repeat the cooking process for the remaining flatbreads, brushing the pan with more oil as needed between batches.
Serve warm. These flatbreads can be enjoyed fresh or stored in an airtight container for up to 2 days. Reheat in a dry skillet before serving.
Nutrition Facts
Calories |
194 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.0 g | 9% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 253 mg | 11% | |
| Total Carbohydrate | 29.3 g | 11% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 0.4 g | ||
| Protein | 6.1 g | 12% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 14 mg | 1% | |
| Iron | 1.9 mg | 10% | |
| Potassium | 162 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
