Spelt flat bread

These flat breads are the perfect side dish with a curry or a spicy stew. They are also great for dipping in a yoghurt sauce or with a salad. They have a crunchy outside and a soft, velvety and fluffy inside. Perfect for soaking up a sauce. I use spelt flour because I like the flavor it adds, but regular flour will also do.

I like to make the dough one day ahead, this way I can bake it off the next day. The flat breads keep well, keep them in a plastic bag at room temperature. You can reheat them in the oven if you wish.

It can be real fun to let your children help you flatten out the dough!


Spelt flat bread (6 pcs)

  • 350 gr (white) spelt flour
  • 7 gr dried yeast
  • 1 tbsp honey
  • 1 tbsp olive oil
  • 100 ml plain yoghurt
  • 100 ml water
  • 1 tsp salt
  • Optional: 1 tbsp nigella seeds, for flavor
  • For frying: 1 tbsp sunflower oil
  1. Combine all ingredients in de bowl. Knead your dough for about 10 minutes. Place in a bowl and cover with cling film.
  2. Let your dough proof for an hour at room temperature or in your fridge for up to 24 hours.
  3. Tip your dough onto a flowered surface, roll it into a sausage shape and cut it in 6 even pieces.
  4. Flatten out each ball into an oval shape, about 3 mm thick.
  5. Heat up a large frying pan with a small amount of the oil.
  6. Fry your bread in the pan, I can fit to flat breads in one pan. The bread will puff up and brown on one side.
  7. When one side is warm, lower your heat to medium and wait till this side is brown too.
  8. You can keep your flat breads warm in the oven or eat them right away!

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