Spelt flatbread

    Spelt flatbread

    (3)
    2saves
    40min


    5 people made this

    About this recipe: This crispy 100% spelt flatbread is super versatile. Use as you would pitta bread for dipping into houmous and the like. Or add your favourite pizza toppings to make it a pizza base. And, of course, simply enjoy on its own alongside your favourite meal.

    Ingredients
    Makes: 1 flatbread, approximately 30cm

    • 120g spelt flour
    • 1 teaspoon salt
    • 1/8 teaspoon onion powder (optional)
    • 1/8 teaspoon granulated sugar
    • 300ml water
    • 60ml olive oil

    Method
    Prep:10min  ›  Cook:30min  ›  Ready in:40min 

    1. Preheat oven to 230 C / Gas 8.
    2. Whisk flour, salt, onion powder and sugar together in a bowl; add water and whisk until smooth. Cover bowl with a towel and set bowl aside.
    3. Pour olive oil into a 30cm cast iron frying pan and place in oven until oil is hot, about 5 minutes. Pour batter into oiled pan.
    4. Bake in the preheated oven for 20 minutes. Flip flatbread and cook until browned, about 10 minutes more.
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    Reviews & ratings
    Average global rating:
    (3)

    Reviews in English (3)

    by
    4

    This is a quick and very flavorful flatbread. This bread is crisp on the edges and moist inside. I used it as a base for avocado salad and pizzas. The topping for flatbread are endless. If you are looking for a flatbread recipe, this one's a keeper.  -  28 Mar 2015  (Review from Allrecipes US | Canada)

    by
    0

    Was good I had cooked up sausage, tomatoes and some red pepper and spread it over finished bread still in skillet. Beat some eggs poured it over and through it back in oven. Topped with some spinach and goats cheese when eggs almost done. Great breakfast pizza as flat bread stayed crisp.  -  02 Jan 2016  (Review from Allrecipes US | Canada)

    by
    0

    Decided to try this recipe since my boyfriend can't digest regular white flour very easily, but no problems with light spelt flour. This was tasty (but greasy) flatbread. The cooking time seems to be good, except it seemed a little doughy on the inside, so I took it out of the pan and put it directly on the rack in the oven for about 10 minutes longer with the oven turned off. Only minor changes I made was to use a bit of maple syrup instead of the refined sugar. Next time, I will use less oil, maybe 1/8c or even less. Reminded me of the batter on the deep-fried chicken balls in Chinese restaurants. I will try this again, maybe as a pizza by adding the sauce & toppings after flipping it. Thanks Carol!  -  30 May 2015  (Review from Allrecipes US | Canada)

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