Spelt Flatbread

Spelt Flatbread

Years ago, easily 20 years ago, my husband and I toured the Geneva Lake area vineyards. In those days, the wineries weren’t as sophisticated as they are today and restaurants were minimal. One day we opted to have lunch at a local brewery. They specialized in pizza using fermented grains from making beer for the pizza dough. I was totally blown away by the spelt pizza. It was nutty, satisfying and obviously memorable. This inspired my recipe for Spelt Flatbread, which uses a combination of white whole wheat flour and spelt. I like these flours because of their unrefined properties and nutty flavors.

Roasted Spiced Carrot Puree

White whole wheat flour is a soft wheat that has all the properties of regular whole wheat flour — flavor, fiber and nutrients, but maintains a less dense texture similar to white all-purpose flour. The all-purpose flour is easily replaced with white whole wheat flour without any change in flavor or texture.

Spelt is known as an ancient grain, a staple used from the Bronze Age to medieval times. It is a winter wheat and therefore contains gluten, is high in fiber and contains zinc and iron. Most upscale grocers carry it and amazon.com is a great resource.

If you can’t find or don’t want to use spelt flour, substitute regular whole wheat flour, which also provides great taste and texture.


This flatbread recipe is thin and soft; cut like a pizza or roll out in a rectangle and cut into squares. It’s also great to use as a wrap.

Try our Roasted Spiced Carrot Purée and Cilantro Oil on the flatbread with crumbled feta cheese and coarsely chopped pistachios as shown above.



Watch the Spelt Bread Video Here.

Spelt Flatbread


Try this quick and easy spelt flatbread recipe. It’s made with both spelt and white whole wheat flour, rich in fiber and flavor. Good for wraps too.

  • Author: Trish Lobenfeld
  • Prep Time: 40
  • Cook Time: 20
  • Total Time: 1 hour
  • Yield: 10
  • Category: Flatbread


2 cups white whole wheat flour, plus more for dusting
1 cup spelt
1 teaspoon coarse salt
1 cup milk
½ cup Greek yogurt
¼ cup coconut oil, melted


Place the wheat and spelt flours and salt in a mixing bowl, blend to combine.

Add the milk, yogurt and coconut oil; set the speed to low to prevent the flour from spraying all over and mix the ingredients. Scrape the sides of the bowl as needed. Once the ingredients are combined, raise the speed to medium for 15 seconds. The dough should not stick to the bowl and release easily.

Divide the dough into eights (about 3 ounces each) and form into balls. Wrap each in plastic wrap and let sit at room temperature for 30 minutes.

Dust your work surface and rolling pin with a little flour. Place one dough ball in the center of the dusting flour and sprinkle a little flour over the top to keep the rolling pin from sticking to the dough. Roll into a 10-inch round, very thin.

Preheat a 10-inch skillet over high heat. When the pan is not, lay one flatbread on the pan (no oil needed) and cook until large bubbles form. Flip and cook for another 30-40 seconds. The bubbles on both sides should be dark brown.

Set aside and repeat with the remaining flatbreads. The flatbreads can be stacked without sticking.


Most upscale grocers sell spelt; Amazon.com is a great resource.

If you can’t find or don’t want to use spelt flour, substitute regular whole wheat flour, which also provides great taste and texture.




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