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.
📝 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 all the dry ingredients in a large bowl. Combine the yoghurt and oil.
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.
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.
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.
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.
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.
🍽 If you liked that...
.... you might also enjoy these vegan recipes from The Veg Space:
Spelt Flatbreads with mixed seeds
- 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
- 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.
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