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.
Carol Castellucci Miller
Makes: 1 flatbread, approximately 30cm
120g spelt flour
1 teaspoon salt
1/8 teaspoon onion powder (optional)
1/8 teaspoon granulated sugar
60ml olive oil
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Method Prep:10min › Cook:30min › Ready in:40min
Preheat oven to 230 C / Gas 8.
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.
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.
Bake in the preheated oven for 20 minutes. Flip flatbread and cook until browned, about 10 minutes more.