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.
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
Thanks for reading, my friends, and I’ll see you next time!
Yogurt Flatbreads with Spelt Flour
- 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
- Mix together all ingredients. Let sit at room temperature for 8-12 hours.
- 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.
- Bake flatbreads in batches, putting them on the hot pan in the oven for 2-3 minutes per side, until golden and slightly charred.
- Wrap flatbreads in a towel to keep warm until ready to eat. Top with your choice of chickpeas, lentils, feta, etc.
These were so delicious and so fun to make!
I love the earthy, nuttiness of spelt. And you’re right. It’s delicious in this flatbread recipe! Thanks for sharing it!
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!
Loved these! I wanted something healthier to go with our Greek Salad and these fit the bill! Delish and fun to make, too!