A nice alternative to a yeast-based recipe when you’re short on time, I make this spelt flatbread whenever I want something like naan but don’t have the extra hour needed for the dough to rise. These are ready in less than half an hour and you end up with something that’s not quite as good as yeast bread, but it’s pretty dang close.

Why You’ll Love This Recipe

• It’s much easier than flatbread recipes made using yeast and comes together more quickly – less than 30 minutes from start to finish!
• The flatbreads are light, tender, and flexible, just right for scooping up stews or curries.
• They’re made with whole grain spelt flour so you get more fibre, protein, and other nutrients like iron compared to white flour.

Ingredients

• Spelt flour: whole grain, light, or a mix of the two. I usually use all whole-grain spelt or about 70/30 (the latter being light spelt).
• Milk: I always use oat milk for this recipe. You can use dairy milk if preferred. Dairy milk might make the flatbreads slightly chewier due to the added protein. Don’t use buttermilk.
• Baking powder: be sure to use baking powder, not soda (bicarbonate) for this recipe.

Step by Step

Step 1: mix the dry ingredients in a large bowl, then add the milk and oil.

Step 2: stir together into a ball of dough.

Step 3: cut the dough into eight roughly equal pieces.

Step 4: roll the dough balls out into rough circles.

Step 5: add to a hot frying pan with a little oil.

Step 6: cook about a minute each side, until golden.

How to Store

Storage: keep in a sealed container at room temperature for a couple of days. After that, they will dry out, but can be toasted or turned into croutons.

Freezing: transfer fully cooled flatbreads to an airtight container and freeze the same day you cook them. Keep frozen for up to two months, thawing at room temperature before serving. Refresh with a sprinkle of water and warm in a hot pan, just a few seconds each side, if they’re a bit dry or stiff after freezing.

Expert Tips

• Don’t knead the dough: this is not a yeast recipe and you don’t need to develop the gluten. Kneading the dough will only make the flatbread tough.
• Try with yogurt: you can use yogurt to replace some of the milk if you’d like a tangier flavour. I don’t usually have yogurt on hand (the dairy-free versions all come in plastic) and haven’t tested this recipe using it.
• Add-ins: consider this a base recipe that you can add to if you want to try different flavours. Toasted spices like cumin seed, sesame seeds, and garlic are all excellent.
• Adjust for your pan: I have only tested this recipe using a cast iron frying pan and not non-stick. You may get slightly different results in terms of colour using different types of pans and may need to add a bit more or less oil when frying.

More Spelt Recipes

There are well over 100 spelt recipes on Occasionally Eggs – here are few you might like.

Whole Grain Spelt Soda Bread
Coconut Oil Pie Crust
German Pancakes
Whole Grain Spelt Rye Bagels

If you make this Vegan Spelt Flatbread Recipe or any other ancient grain bread recipes on Occasionally Eggs, please take a moment to rate the recipe and leave a comment below. It’s such a help to others who want to try the recipe. For more OE, follow along on Instagram, Facebook, and Pinterest, purchase the Occasionally Eggs cookbook, or subscribe for new posts via email.