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.



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; 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.