• About Me
  • About Me
  • Meal Plans
  • Privacy Policy
  • Privacy Policy
  • Travel
A Kuk's Kitchen

Vibrant health, one bite at a time.

  • About Me
  • About Me
  • Meal Plans
  • Privacy Policy
  • Privacy Policy
  • Travel
Bread  /  April 23, 2022

Yogurt Flatbreads with Spelt Flour

by Rebekah Kuk
Yogurt Flatbreads with Spelt Flour
Yogurt Flatbreads with Spelt Flour – fermented for better nutrition
Jump to Recipe

Flatbread

Every so often I like to roll up my sleeves and work with dough. More than just shaping a loaf of bread, I like to break out the rolling pin and make flatbreads.

Flatbread is a mixture of yogurt, water, salt, and flour. They are traditionally used in Indian or Greek cooking, as in naan or pita. Flatbreads are unleavened, meaning they don’t contain yeast. Matzo is a type of flatbread as well.

Flatbreads are great bases for all sorts of ingredients. You can add pizza toppings and make a quick pizza. You can roll it around hummus, cucumber, and feta for an easy sandwich. Or you can top it with beef shawarma and tzatziki sauce. Yum! So many possibilities. One of my favorite ways is simply to have them alongside an Indian daal.

My kids rejoice whenever I make flatbreads (especially when they get to help!)

How to Make Flatbreads

In our household we generally eat bread that has been fermented, which makes it more nutritious and easier to digest. For these flatbreads, I mixed together spelt flour, yogurt, water, and salt, and let the dough sit out at room temperature for eight hours.

When I was ready to bake them, I preheated the oven to 475 degrees Fahrenheit and set a pan in it to get hot. I divided the dough into 10 pieces and, one by one, rolled them out in a dusting of flour and tossed them into the hot oven. They turned golden and charred in about 5 minutes (I flipped them halfway through). I kept them warm in a tea towel until dinner was ready, and my family rejoiced (literally – my kids love anything hot and bready) as I brought them to the table with a big pot of Indian daal. It’s not every night my dinners get such high approvals, but I take what I can get!

Other Great Recipes to Enjoy

1
Curried Lentil and Swiss Chard Stew
Curried Swiss Chard and Lentil Stew
This is a really good, spicy, rainy day stew.
Check out this recipe
2
Spiced Eggplant Curry with Peas
Spiced Eggplant Curry with Peas
This curry is a delightfully flavorful way to use eggplant, featuring warm spices, fresh cilantro, and crunchy toasted cashews.
Check out this recipe
3
Gluten Free Butter Pecan Coconut Snowballs
Gluten Free Butter Pecan Coconut Snowballs
A rich, nutty cookie that is rolled in coconut flakes and sweetened with maple syrup and dates.
Check out this recipe

Thanks for reading, my friends, and I’ll see you next time!

Rebekah

Yogurt Flatbreads with Spelt Flour
Rebekah KukRebekah Kuk

Yogurt Flatbreads with Spelt Flour

5 from 4 votes
A tangy, versatile bread that's perfect for a variety of meals.
Print Recipe Pin Recipe
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Fermentation time 8 hours hrs
Servings: 10 flatbreads
Course: Side Dish
Cuisine: Indian
Ingredients Method

Ingredients
  

  • 3.5 cups spelt flour I used Grapewood Farm's Sungold Spelt #50 sifted
  • 1 cup yogurt
  • 3/4 cups water
  • 2 teaspoons salt
  • 1 tablespoon coconut sugar

Method
 

  1. Mix together all ingredients. Let sit at room temperature for 8-12 hours.
  2. When ready to bake, preheat a pan or baking stove in the oven set to 475 degrees Fahrenheit. Divide the dough into 10 pieces. Use extra flour to flatten and roll out dough into a round.
  3. Bake flatbreads in batches, putting them on the hot pan in the oven for 2-3 minutes per side, until golden and slightly charred.
  4. Wrap flatbreads in a towel to keep warm until ready to eat. Top with your choice of chickpeas, lentils, feta, etc.
Tried this recipe?Let us know how it was!
Raw Milk Yogurt
A Kuk's Kitchen
Vibrant Health, One Bite at a Time

Hello! It's a pleasure to meet you.

Sign up to receive a Free Meal Plan featuring Five 30 Minute Meals, as well as awesome content in your inbox, every month.

We don’t spam! Read our privacy policy for more info.

You're on the list! Check your inbox or spam folder to confirm your subscription.

Tags

  • Egg-free
  • Fermented
  • Grapewood Farm
  • Nut-free
  • Vegetarian

Post navigation

Salad Dressing for Candida Diet
Chicken and Chickpea Soup

4 comments

  • Lynn Polito
    May 6, 2022

    5 stars
    These were so delicious and so fun to make!

    Reply
  • Glenda
    May 7, 2022

    5 stars
    I love the earthy, nuttiness of spelt. And you’re right. It’s delicious in this flatbread recipe! Thanks for sharing it!

    Reply
  • Sarah
    May 8, 2022

    5 stars
    I never would have thought making flatbread would be so easy! Thank you for sharing this recipe and for your helpful tips! They cooked up perfectly and we’re gone in a heartbeat!

    Reply
  • Jenn
    May 9, 2022

    5 stars
    Loved these! I wanted something healthier to go with our Greek Salad and these fit the bill! Delish and fun to make, too!

    Reply

Share your thoughts Cancel reply

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

Recipe Rating




Recent Comments

  • Rebekah Kuk on Beef and Sweet Potato Saute – Low Histamine and Anti Candida
  • Kat on Beef and Sweet Potato Saute – Low Histamine and Anti Candida
  • Rebekah Kuk on Salad Dressing for Candida Diet
  • Stephanie on Salad Dressing for Candida Diet
  • Kimberly on Sweet and Crunchy Animal Based Granola

Pages

  • About Me
  • About Me
  • Meal Plans
  • Privacy Policy
  • Privacy Policy
  • Travel

Categories

  • Animal Based
  • Appetizer
  • Beans
  • Beverage
  • Bread
  • Breakfast
  • Brunch
  • Cake
  • Casserole
  • Cheese
  • Chickens
  • Christmas
  • Condiment
  • Cookie
  • Dessert
  • Dinner
  • DIY
  • Egg-Free
  • Eggs
  • Fall
  • Garden
  • Gluten-Free
  • Grain Free
  • Gratitude
  • Healthy Habits
  • Jam
  • Kitchen Basics
  • Lunch
  • Lunch For the Week
  • Make Ahead
  • Nut-Free
  • Nuts
  • Paleo
  • Pest Control
  • picnic
  • Potatoes
  • Preserving
  • Road Trip
  • Salad
  • Sandwich
  • Side
  • Slow Cooker
  • Smoothie
  • Snack
  • Soup
  • sourdough
  • Spain
  • Spring
  • Summer
  • Thrift
  • tortillas
  • Travel
  • Uncategorized
  • Vegan
  • Vegetables
  • Vegetarian
  • Year End Review

Recent Posts

  • Simple Sourdough Bread for Busy People
  • Slow Cooker Beef Shank Stew
  • Simple Make Ahead Meals
  • Easy Thanksgiving Meal Plan
  • Butternut Squash and Ground Beef Casserole

Archives

  • October 2023
  • May 2023
  • November 2022
  • October 2022
  • September 2022
  • August 2022
  • July 2022
  • June 2022
  • May 2022
  • April 2022
  • March 2022
  • February 2022
  • January 2022
  • December 2021
  • November 2021
  • October 2021
  • September 2021
  • August 2021
  • July 2021
  • June 2021
  • May 2021
  • April 2021
  • March 2021
  • February 2021
  • January 2021
  • December 2020
  • November 2020
  • October 2020
  • September 2020
  • August 2020
  • July 2020
  • June 2020
  • May 2020
  • March 2020
  • January 2020
  • December 2019
  • November 2019
  • October 2019
  • September 2019
  • August 2019
  • July 2019
  • August 2015
  • August 2014
  • July 2014
  • June 2014
  • May 2014
  • January 2014
  • October 2013
  • August 2013
  • March 2013
  • January 2013
  • December 2012
  • September 2012
  • August 2012
  • July 2012
  • May 2012
  • April 2012
  • March 2012
  • February 2012
  • January 2012
  • November 2011
  • October 2011
  • August 2011
  • July 2011
  • June 2011
  • May 2011
  • April 2011
  • February 2011
  • January 2011
  • November 2010
  • October 2010
  • September 2010
  • August 2010
  • April 2010
  • March 2010
  • February 2010
  • November 2009
  • October 2009
  • September 2009
  • August 2009
  • July 2009
  • June 2009
  • May 2009
  • April 2009
  • Elara by LyraThemes
  • Made by LyraThemes.com
Cleantalk Pixel
RSS
Follow by Email
Facebook
fb-share-icon
Twitter
Post on X