• Skip to main content
  • Skip to primary sidebar

The Veg Space

easy vegan recipes

  • About
    • About
    • Press & Media
    • Work With Me
  • All Recipes
    • Recipe Index
    • Main Courses
    • Baking Recipes
    • Soups & Stews
    • 20 Minute Meals
    • Lunch Ideas
    • Starters & Sides
    • Pasta Recipes
    • Canapés & Nibbles
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
    • My Book: Vegan in 15
    • Vegan Store Cupboard
  • Subscribe
menu icon
go to homepage
subscribe
search icon
Homepage link
  • Home
  • About
  • Recipe Index
  • Vegan Baking
  • 4 Week Vegan Meal Plan
  • My Book: Vegan in 15
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Vegan Recipes » Vegan Side Dishes » Spelt Flatbreads with mixed seeds

    Spelt Flatbreads with mixed seeds

    Published: Oct 13, 2015 · Modified: Jan 13, 2022 by Kate Ford · This post may contain affiliate links.

    Spelt Flatbreads
    JUMP TO RECIPE JUMP TO VIDEO
    Pinterest pin for Spelt Flatbreads

    These seeded spelt flatbreads are so easy to make, and cook in minutes in a dry frying pan. Serve with dips, stuff with fillings or griddle on the BBQ!

    🍴Why you will love this recipe

    These beautifully soft and fluffy spelt flatbreads are totally delicious and very straightforward to make.

    Spelt is an ancient form of wheat that was a staple food in many parts of Europe in the middle ages. It has recently had a surge in popularity as a health food. Nutritionally it is similar to wheat, but with slightly higher levels of protein and zinc than standard wheat.

    These lovely flatbreads make a great lunch wrap with a selection of fillings, are great served with soup or a selection of dips. You can also cook them directly on a BBQ, then stuff them with griddled vegetables or whatever you are cooking on the grill.

    Jump to:
    • 🍴Why you will love this recipe
    • 📝 What you need
    • 👩🏽‍🍳 How to make your Spelt Flatbreads
    • 🔪 Top Tips & FAQs
    • 🍽 If you liked that...
    • 📖 Recipe
    • 💬 Comments and Reviews
    Ingredients for spelt flatbreads

    📝 What you need

    Spelt Flour is now fairly easy to find in supermarkets. It is your choice whether to use white or wholemeal spelt flour, or a 50/50 mixture of the two which is my preference.

    Dairy-free yoghurt gives a lovely flavour and soft texture to these flatbreads. Make sure you choose an unsweetened yoghurt - soya or oat work really well.

    Mixed seeds are completely optional but give a deliciously nutty flavour to the spelt flatbreads. Use whatever you have in the cupboard - sunflower seeds, poppy seeds, golden linseeds, and sesame seeds are all delicious. Pumpkin seeds are a little larger so if you're planning to roll or fold the flatbreads they can get in the way, (but if you're slicing, tearing or dipping they are ideal!).

    👩🏽‍🍳 How to make your Spelt Flatbreads

    For a full, printable recipe with ingredients and detailed instructions, scroll to the bottom of this page 👇🏼.

    Mix wet and dry ingredients

    Mix all the dry ingredients in a large bowl. Combine the yoghurt and oil.

    Form a soft dough

    Add the wet ingredients to the dry little by little until a soft dough is formed, (you may not need all the wet ingredients so just see how you go). Divide the dough into eight evenly-sized balls.

    Cook in a dry pan

    Roll out each ball thinly then put straight into a hot, dry frying pan. Cook for a minute or two on each side, then serve immediately. You can brush them with a little olive oil or garlic butter, or just enjoy them as they are.

    🔪 Top Tips & FAQs

    All flours will absorb different amounts of liquid, so add the wet ingredients a little at a time until the dough is soft and easy to work. You may not need all the wet ingredients, or you may need to add a splash more water or dairy-free milk if the dough is too dry.

    You can choose whether to roll the flatbreads thinly or a little more thickly. If you're planning to use them as wraps or to be soft and pliable, roll them as thinly as you can. Or for thicker, fluffier mini breads (more like a naan bread) aim for about half a centimetre thick.

    Spelt Flatbreads with mixed seeds
    Can I freeze these flatbreads?

    Yes, they freeze well. If you are making a batch to freeze, sightly under-cook them, then when you come to serve them you can defrost and reheat them in a dry frying pan straight from frozen.

    How can I serve these flatbreads?

    They make a great lunch wrap with a selection of fillings, and are great served with soup or a selection of dips. You can also cook them directly on a BBQ, then stuff them with griddled vegetables or whatever you are cooking on the grill.

    Is spelt flour good for baking?

    Yes, it has a delicate nutty flavour and gives a light and fluffy texture to baked goods - great in cakes, cookies, muffins and breads. It does absorb a different amount of liquid to wheat flour, so do use a recipe that specifies spelt flour rather than just substituting it in for wheat flour, or you may need to adjust the liquid content of the recipe.

    Loved this recipe? ⭐️ Leave a star rating below! 📸 Snap a photo of your finished dish and share it with me on Instagram, tagging me @thevegspace or #thevegspace 📩 And get all my latest recipes in a weekly e-mail by subscribing to my newsletter.

    🍽 If you liked that...

    .... you might also enjoy these vegan recipes from The Veg Space:

    • Vegan Soda Bread
      Vegan Soda Bread
    • Vegan Flatbreads
      Vegan Flatbreads
    • Butter Bean Hummus
      Butter Bean Hummus
    • Vegan Pate
      Vegan Pâté with sun-dried tomatoes

    📖 Recipe

    Spelt Flatbread Recipe

    Spelt Flatbreads with mixed seeds

    Kate Ford | The Veg Space
    These seeded spelt flatbreads are so easy to make, and cook in minutes in a dry frying pan. Serve with dips, stuff with fillings or griddle on the BBQ!
    5 from 5 votes
    Print Recipe Pin Recipe
    Bookmark Saved!
    Prevent your screen from going dark
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Total Time 30 minutes mins
    Course Bread
    Cuisine British
    Servings 8 flatbreads
    Calories 179 kcal

    Ingredients
      

    • 250 g spelt flour either white or half-and-half white and wholemeal
    • 1 teaspoon baking powder
    • 30 g mixed seeds I used a mix of sunflower, golden linseed and poppy seeds
    • ½ teaspoon salt
    • 140 g dairy-free yoghurt unsweetened
    • 1 tablespoon olive oil

    Instructions
     

    • Combine the flour, baking powder, seeds and salt in a large bowl.
    • Mix the dairy-free yoghurt and olive oil together in a separate bowl.
    • Add the wet ingredients to the dry ingredients little by little, mixing until a soft dough is formed. You may not need all the wet ingredients, or you may even need a little more.
    • Divide the dough into eight roughly equal pieces, and roll each into a ball.
    • Roll out the first ball of dough with a rolling pin on a floured surface - try to get it as thin as you can, but this will depend on your choice of seeds.
    • Heat a large frying pan, then simply place your first flatbread in the pan - no need for oil. Once it begins to blister and starts to turn golden underneath, flip it over for another minute or two, then take it out and wrap immediately in a clean tea-towel. (This will keep it soft whilst you cook the rest of the flatbreads).
    • Repeat with the other flatbreads and serve immediately - they are at their best straight from the pan.

    Video

    Notes

    All flours will absorb different amounts of liquid, so add the wet ingredients a little at a time until the dough is soft and easy to work. You may not need all the wet ingredients, or you may need to add a splash more water or dairy-free milk if the dough is too dry.
    You can choose whether to roll the flatbreads thinly or a little more thickly. If you're planning to use them as wraps or to be soft and pliable, roll them as thinly as you can. Or for thicker, fluffier mini breads (more like a naan bread) aim for about half a centimetre thick.

    Nutrition

    Serving: 1flatbreadCalories: 179kcalCarbohydrates: 25gProtein: 6gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 3mgSodium: 214mgPotassium: 39mgFiber: 5gSugar: 1gVitamin A: 25IUVitamin C: 1mgCalcium: 60mgIron: 2mg
    Tried this recipe?Let us know how it was! Mention @thevegspace or #thevegspace
    If you enjoy my recipes please BuyMeACoffee.com!
    Vegan meal plan and shopping lists

    Free 4-Week Vegan Meal Plan

    Have you got your hands on a copy of my meal plan yet? If not CLICK here to download a copy of my FREE 4 Week Vegan Meal Plan today!

    Veg Space E-Newsletter

    Don't want to miss a thing?

    Follow me on Facebook, Instagram and Twitter.

    Or why not subscribe to my blog and get delicious vegan recipes straight to your inbox every week?

    Vegan in 15 by Kate Ford

    For more quick and easy vegan recipes take a look at my latest book Vegan in 15.

    "Brilliant! Chock full of easy recipes and great tips and advice"  Hello! Magazine

    Please note that all recipes and images on The Veg Space are copyright protected. If you would like to share the recipe, please use the share buttons provided. Do not screenshot or copy and paste the recipe, (even if credited to The Veg Space). Many thanks for your understanding

    « Leek and Pea Risotto
    34 Vegetarian Roast and Sunday Dinner Recipes you need to know about »

    About Kate Ford

    Hi! I'm Kate, vegan home cook and blogger behind The Veg Space and author of Vegan in 15. I'm passionate about creating easy vegan recipes that even a first-time cook can follow.

    Reader Interactions

    Comments

    1. Natalie says

      January 16, 2022 at 8:04 pm

      I love that you used spelt flour. I use it a lot in my cooking and baking. Rarely see a recipe using it. I will give your flatbreads a try. They look fab!

      Reply
    2. Heidy says

      January 14, 2022 at 12:18 pm

      These seeded spelt flatbreads were so easy to make! I was impressed with the flavor and texture. We are looking forward to seeing your next blog post. This one was excellent!

      Reply
    3. Tavo says

      January 14, 2022 at 11:19 am

      Every time I make these flatbreads they fly! Love them!

      Reply
    4. Katherine says

      January 14, 2022 at 11:08 am

      Such easy flatbreads, and a great way to use healthy and tasty spelt!

      Reply
    5. Sharon says

      January 14, 2022 at 11:01 am

      These flatbreads are amazingly easy to make, the perfect side for thick stews or curries.

      Reply
    6. Laura says

      October 19, 2015 at 5:39 pm

      Oh yum - I love spelt... and flatbreads... and humous! I really need to have another go at flatbreads - it's been ages since I last made them and they went down so well!

      Reply
      • thevegspace says

        October 21, 2015 at 12:49 pm

        Thanks Laura - yes homemade flatbreads are so easy and tons better than the vacuum-packed ones we get in the supermarket!

        Reply
    7. Fiona says

      October 15, 2015 at 10:20 am

      That's a great tip about adding the water from the chickpea tin Kate. Worked a treat in the corriander hummus I made last night!

      Reply
    8. Emily says

      October 14, 2015 at 9:01 pm

      I can't get enough garlic - I think I'd love this. Thanks for sharing x

      Reply
    9. Elizabeth says

      October 14, 2015 at 9:03 am

      I made some hummus in my froothie the other day too and I am so impressed at how lovely and creamy it gets! I'll have to try adding the chickpea water too! Those flatbreads sound amazing too. Yum!

      Reply
    10. Diana says

      October 14, 2015 at 6:03 am

      I love hummus, simple and delicious! and you take very beautiful pictures! I want a Froothie blender! 🙂

      Reply
    11. Priya says

      October 13, 2015 at 1:06 pm

      In his recipe, Yotam Ottolenghi says to add ice cubes while blending. When I tried I got the lightest, fluffiest hummus I'd ever made.

      Reply
    5 from 5 votes

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi! I'm Kate. I'm on a mission to prove that vegan food can be every bit as delicious and decadent as its non-vegan equivalent! Read more →

    > FOLLOW

    • Facebook
    • Instagram
    • Twitter
    • Pinterest

    Subscribe now to never miss a new recipe & receive a free copy of my vegan meal plan!

    > POPULAR RECIPES

    • Vegan Toad in the Hole
      Vegan Toad in the Hole
    • 3 Bean Chilli
      Smoky 3 Bean Chilli
    • Butter Bean Mash
      Butter Bean Mash
    • Vegan Cheese Sauce
      Vegan Cheese Sauce

    > AS SEEN IN....

    > SEASONAL RECIPES

    • Curried Parsnip Soup
      Curried Parsnip Soup
    • chickpea and lentil curry
      Creamy Chickpea and Lentil Curry
    • Vegan Moussaka
      Vegan Moussaka
    • Celeriac Steak
      Celeriac Steak

    Footer

    About

    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • About Me
    • Work with me

    ↑ back to top

    As an Amazon Associate I earn from qualifying purchases.

    COPYRIGHT © 2021 KATE FORD @ THE VEG SPACE | ALL RIGHTS RESERVED

    735 shares

    Rate This Recipe

    Your vote:




    A rating is required
    A name is required
    An email is required

    Recipe Ratings without Comment

    Something went wrong. Please try again.