I have already admited that I love flatbreads: naan, pita, pizza, roti, tortilla…..(I think you get the picture). But this recipe is one of the best I have come across!
Much too often I find myself craving a hot fresh flatbread. But I am also trying to teach myself healthier habits. Unfortunately it is usually the refined white flour breads that I truly enjoy. I have experimented with whole wheat, but the results never really hit the mark.
That was until this week’s discovery: Spelt Yoghurt Flatbread. Fragrant, chewy and so satisfying! Plus they take no time to whip up: you leave it to rest for a an hour to a few days, then just roll it out and throw it in a skillet (oh, and nutritionally I believe spelt is comparable to whole wheat).
(slightly adapted from Yotam Ottolenghi’s “Plenty” )
Makes 4 breads approx. 20cm diameter (5-inch)
120g spelt flour, plus extra for kneading/rolling
120g yogurt (my favourite is 0% fat Total Greek Yoghurt)
3/4 teaspoon baking powder
1/4 teaspoon salt
- Combine all the ingredients. First with a wooden spoon and then by hand. (This is a moist dough, however if it is too sticky add a little more flour)
- Knead for about a minute until the dough is smooth. Do not overwork. Form a ball.
- Wrap in cling film and refrigerate for at least 1 hour up to a few days.
- When you are ready to cook the flatbread divide it into 4 balls.
- Dust your work surface and rolling pin with flour.
- Heat a skillet.
- Roll the first balls of dough into a f lat disk of about 20cm (5 inches).
- Cook on a medium hear for a few minutes until it is golden with a few dark specks.
- Turn and cook the other side. At the same time roll out the next bread.
- If you are making a few stack them to keep them hot and pliable.
- These flatbreads are best served straight away.
Tips & Variations
- If you are serving this bread along something hearty like beef meatballs: throw some fennel seeds in a pestle or mortar and add them to the dough for some extra fragrance.
- Chicken Feta Meatballs
- Or any other dish where you would use wheat tortilla to make burritos, wraps and quesadillas.