Spelt Flatbread (No Yeast)

Several golden flatbreads on parchment paper.

With no rising time and no need for yeast, this vegan spelt flatbread recipe is a nice quick recipe ready in less than 30 minutes. No yogurt needed - just flour, milk, oil, salt, and baking powder.

Course Bread, Pantry Recipes, Side Dish, Sides

Cuisine European, Mediterranean, Middle Eastern

Diet Vegan, Vegetarian

Prep Time 15

Cook Time 15

Total Time 30

Servings

Calories 181kcal

Author Alexandra Daum

Ingredients

300 (2 cups) grams spelt flour light or whole grain
1 ½ teaspoons baking powder
1 teaspoon sea salt
200 ml (¾ cup) non-dairy milk
25 grams (3 tablesoons) olive oil

Metric - Cups

Instructions

Add the flour, baking powder, and salt to a large mixing bowl. Whisk to combine, then add the milk and oil. Mix with a wooden spoon or spatula to form a rough ball of dough.
300 (2 cups) grams spelt flour, 1 ½ teaspoons baking powder, 1 teaspoon sea salt, 200 ml (¾ cup) non-dairy milk, 25 grams (3 tablesoons) olive oil
Turn the dough out onto a lightly floured work surface and divide into eight approximately equal pieces, then shape into balls.
Heat a large frying pan over medium-high heat with a little bit of oil. Once hot, roll out one flatbread to about 20cm (8 in.) across and cook about a minute each side, until golden and blistered on both sides.
Repeat with the remaining dough, adding a little oil to the pan for each flatbread. Keep cooked breads under a tea towel to keep warm while cooking the remaining dough. Serve immediately.
Leftovers can be kept in a sealed container at room temperature for a day or two, but are best fresh. Freeze for up to two months.

Notes

I recommend using weights for this recipe. If using cups, you'll have to adjust as needed for the dough to look as pictured (see step-by-step photos) as everyone measures cups differently.

If you use all light (sifted) spelt flour, you'll probably need to add an extra tablespoon or two to make up for the lower absorption.

Nutrition