This Easy Spelt Yogurt Flatbread recipe uses 2 main ingredients: white spelt flour and Greek yogurt to create soft, fluffy flatbreads in 20 minutes. Quick to make and nutritious, these homemade flatbreads are perfect for wraps, pizza bases or a simple side dish.
Background to Easy Spelt Yogurt Flatbread
Recently, I ran out of bread and remembered 2-ingredient yogurt flatbread, where you use equal quantities of self-raising flour and yogurt.
I don’t keep self-raising flour in the house, so I opted to add baking powder to some organic white spelt white flour I had in the cupboard.
All the recipes I found required a 10 to 15-minute rest period, but I needed these flatbreads quickly, so I ignored this.
My daughter, who had made yoghurt flatbread before, was so impressed that she asked what I’d done, as they were so delicious.
I explained I’d used white spelt flour instead of plain flour, which gives the flatbreads a greater depth of flavour.
Since then, I’ve drilled down on the most efficient method of making these flatbreads so that you can enjoy them too!
Benefits of using White Spelt Flour over Standard White Wheat Flour in Flatbread
- Flavour: Adds a mild, sweet, nutty flavour.
- No Folic Acid: By the end of 2026 (in the UK), fortification of all common non-wholewheat flour with folic acid (a manmade form of folate) becomes mandatory. For those who can’t tolerate folic acid for medical reasons, spelt flour is among the types of flour that are exempt.
- More Nutritious: Spelt flour contains more magnesium, zinc, and B vitamins (specifically niacin) than plain flour. It’s also lower in phytic acid (up to 40%), which increases the bioavailability of its nutrients.
- Easier to Digest: Due to a more fragile gluten structure, spelt is good for people with mild wheat sensitivity (but not coeliac).
Why You Should Make Easy Spelt Yogurt Flatbread
- Quick: you can be eating homemade flatbread within 20 minutes (if you choose not to rest the dough).
- Easy: even a child can make this easy flatbread recipe (with supervision).
- No Additives: unlike store-bought flatbreads, there are no preservatives, seed oils or ultra-processed ingredients.
- Economical: making your own flatbread is far cheaper than buying it.
- Homemade Bread: nothing beats the taste of homemade, fresh flatbreads.
- Versatile: can be used in so many ways, as either a side dish or the main focus of a meal.
- Emergency Bread: when you run out of bread, easy yogurt flatbreads are the perfect quick solution!
To Rest or Not to Rest Spelt Yogurt Flatbread Dough
I would say that if you have time, then it’s a good idea to allow the flatbread dough to rest for 10 – 20 minutes.
The advantage is that the dough is easier to roll out, as a relaxed dough doesn’t try to spring back whilst rolling. Plus, it’s less likely to tear if you roll the dough out very thinly.
It will also yield fluffier flatbreads.
If you choose not to rest the dough, you will notice it springing back slightly as you roll it out. This is easily resolved with a few extra rolls of the rolling pin.
The dough won’t tear if you roll it out to 18 – 20 cm (7 – 8 inches), but it may if you roll it out thinner.
The difference between resting and not resting is negligible. So if you’re in a hurry, it’s no big deal to skip the resting period, which is what I mostly do.
Your spelt flatbreads will be fluffy and delicious either way.
How To Make Easy Spelt Yogurt Flatbread
See recipe card below for full instructions.
Ingredients
- White Spelt flour: I use Doves organic spelt flour.
- Baking powder: serves as a leavening agent in place of self-raising flour.
- Sea salt flakes: for superior flavour and minerals (I use Maldon).
- Full-fat Greek yogurt (not Greek style): high in protein, calcium and vitamin B12.
- Extra virgin olive oil: for drizzling onto the “kneading” hand to prevent the dough from sticking. Plus for brushing onto one side of the flatbread (to prevent it from sticking to the frying pan).
Equipment
- Large bowl: for mixing the dough.
- Balloon whisk: to combine the flour, salt and baking powder.
- Rolling pin – for rolling out each ball of dough.
- Rubber spatula or wooden spoon: for initial mixing.
- Dough cutter or large knife: for dividing the dough.
- Metal spatula for flipping the flatbreads when cooking.
- Stainless steel frying pan or cast iron skillet – do not use a non-stick pan, as they should never be preheated without oil.
Method
- Combine spelt flour, baking powder and salt in a mixing bowl.
- Make a well in the centre and add the Greek yogurt.
- Mix with a spatula until a shaggy dough forms.
- With an oiled hand, bring the dough together to form a rough ball.
- Knead the dough in the bowl for about a minute to give a smooth dough. Do not overwork.
- Cut the dough into 4 equal-sized pieces.
- Roll the dough pieces into balls and place them back in the bowl covered with a clean tea towel. Leave the dough to rest for 10 minutes to relax, or proceed with the next step if you’re short of time!
- Preheat a frying pan or cast-iron skillet (not a nonstick pan) on medium-high heat.
- Lightly dust a rolling pin and clean work surface with flour, and roll out the first ball of dough to about 18 – 20 cm in diameter.
- Brush a thin layer of oil over the surface of the flatbread.
- Place the flatbread oil side down in the frying pan and let it puff up and cook for a minute or two (checking the underside to see when there are golden brown streaks).
- While this is cooking, roll out the next flatbread and brush it with oil.
- Once the underside is cooked, flip with a metal spatula and cook the other side for another minute or 2 until you see brown spots.
- Repeat this process until all 4 flatbreads are cooked.
- Serve immediately or reheat later.
Substitutions
- White Spelt Flour: can be substituted with any flour or combination of flours of your choice. I have used a combination of rye and white spelt flours together, which worked well. You could try any of the other ancient grains, e.g., einkhorn, emmer, buckwheat, etc. You can also use plain white all-purpose flour or gluten-free flour.
- Full Fat Greek Yogurt: can be substituted with kefir yogurt, plain yogurt, Greek style yogurt or low-fat Greek yogurt. Just be aware that you may need to add additional flour, as these yogurts have a higher water content.
- Baking Powder: If you don’t have baking powder, you can use self-raising (self-rising) flour instead of spelt flour.
Storage
Cooked spelt yogurt flatbreads can be stored (in a covered dish) at room temperature for a day.
Alternatively, keep them in the fridge for up to 3 days.
They can also be frozen in a ziplock bag for up to 3 months and then thawed overnight in the fridge.
Reheating
Microwave: Reheat individual flatbreads for 20 – 30 seconds in a dish with a plate on top (more will require longer).
Oven: Heat in a moderate oven for 5 minutes or until warm in a foil-covered dish.
Grill (broiler): Heat for 20 – 30 seconds a side from chilled if using as a pizza base.
Serving Suggestions
These Easy Greek Yogurt Flatbreads can be used in place of pitta bread, flour tortillas, Indian Paratha, naan bread, roti, chapati etc. Serving suggestions include:
- Wraps, Kebabs and Burritos: Use with your favourite fillings eg, Indian Spiced Roast Chicken Wraps, Pulled Hoisin Pork Tortillas or Greek Style Gyros.
- Dips: Enjoy with dips such as Houmous or Mackerel Pate.
- Curries and Dhal: Use to scoop up your favourite Indian dishes, eg, Easy Slow Cooker Beef Curry and Vegetable Dhal Curry.
- Stews and Casseroles: Use to mop up juices in dishes like Easy Slow Cooker Vegan Stew or Slow Cooker Chicken Italian.
- Soups: A great side with any soup, eg, Roasted Tomato & Garlic Soup or Glenda’s Winter Lentil Soup.
- Pizza: Add your favourite pizza toppings and use them as an alternative in these recipes for Quick Ciabatta Pizzas and Pizzetta Toasts.
- Garlic Bread: Top with melted butter, crushed garlic and a little chopped parsley.
- Pancake Alternative: Use in place of savoury or sweet pancakes and top with maple syrup, lemon juice, sugar, etc. How about my Chilli Pancake Stack?
- Sweet Toppings: use in place of bread and top with butter and honey, jam, fruit curd, etc. How about my Raspberry Jam or Granny’s Quick Lemon Curd?
More Spelt Flour Recipes
If you’re looking for more ways to use spelt flour, then check out these delicious recipes:
- Spelt & Wholemeal No-knead Loaf
- Spelt & Chia Fishtail Plait Loaf
- Apple & Pear Cider Soda Bread
- Spelt Banana Bread
- Quick & Easy Spelt Butternut Squash Cake
- Spelt Danish Apple Ring
Frequently Asked Questions
The first flatbread can be hit or miss, as you may or may not have got the heat of your pan right. Adjust if necessary.
Yes, you can use wholemeal spelt flour, or a combination of wholemeal and white spelt flour. You’ll most likely need to add a little more Greek yogurt to form the dough.
Conclusion
We’ve become obsessed with these super quick, easy and delicious spelt yogurt wraps. They are healthier than standard white flatbreads and are so versatile.
Hence, I’m sure you’ll love them just as much as we do!
Do let me know if you experiment with different flours. I’d love to hear how they work out.
Pin for later!
Leave a comment and rating below when you’ve made this recipe; I love getting your feedback! You can also share your pictures by tagging @FabFood4All over on Instagram.
Easy Spelt Yogurt Flatbread Recipe (No-Yeast)
Equipment
- mixing bowl
- Balloon whisk
- Rolling Pin
- Rubber spatula or wooden spoon
- Dough cutter or large knife
- Metal spatula
- Stainless steel frying pan or cast iron skillet
Ingredients
- 200 g white Spelt flour or any flour/combination
- 2 teaspoons baking powder
- ½ teaspoon sea salt flakes
- 200 g full fat Greek yogurt
- extra virgin olive oil for drizzling
Instructions
- Add the white spelt flour, baking powder and salt to a mixing bowl and mix thoroughly with a balloon whisk.
- Make a well in the centre and add the Greek yogurt.
- Mix with a spatula until a shaggy dough forms.
- With an oiled hand (to prevent sticking) bring the dough together to form a rough ball. If needed add a little more yogurt (a teaspoon at a time) to incorporate all the flour.
- Knead the dough in the bowl for about a minute until you have a smooth ball of dough. Do not overwork.
- Cut the dough into 4 equal pieces.
- Roll the dough pieces into balls and place back in the bowl under a tea towel (or plate). You can either leave them there to rest for 10 minutes for the dough to relax or proceed with the next step if you’re short of time (which is usually me)!
- Preheat a stainless-steel frying pan or cast iron skillet (not nonstick pan) on a medium to high heat.
- Lightly dust a rolling pin and work surface with flour and roll out your first ball of dough to about 18 – 20 cm (7 – 8 inches) in diameter. Pick up and reposition the dough as you go to get a rough circle shape. (Do not over flour as excess flour can burn in the pan but easily rectified by wiping over with paper kitchen towel).
- Brush a thin layer of extra virgin olive oil over the surface of the flatbread.
- Place the flatbread oil side down in the frying pan and let it puff up and cook for a minute or two. Check the underside to see when it’s done, there will be golden brown streaks and no raw dough.
- While this is cooking roll out the next flatbread and brush the top with oil.
- Once the underside is cooked flip with a metal spatula and cook the other side for another minute or 2 (no need to oil the other side as there’s enough residual oil in the pan). The flatbread will have golden brown spots on the underside when ready.
- Repeat this process until all 4 flatbreads are cooked. Layer them up in a dish covered with a clean tea towel or plate to keep warm as you go along.
- Serve immediately or can be stored and reheated later (see above for details of reheating and storing).
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