Rustic Spelt Flatbread
An earthy rustic flatbread made with ancient grains and clean ingredients. Spelt is a little harder and messier to work with than more conventional flours, but worth it if you're after a healthier, more flavorful flatbread. I will rarely go back to regular flour now that I've had this ancient grain goodness! We made this for a party with our friends who are vegan and removed the cheese and they loved it!
Ingredients
- 4 cups spelt flour
- 1/4 cup ground flax seed
- 2 tspn sea salt fine
- 3 tblspn baking powder
- 1.5 cup boiling water
- 2 tblspn olive oil
Toppings for Rosemary Potato Flatbread
- 1 tsp truffle oil
- handful mozzarella cheese (optional) shredded
- sprinkle onion diced
- 1 russet potato thinly sliced
- grilled chicken diced (optional)
- garlic minced
- sprinkle rosemary fresh or dried
- sprinkle parmesan cheese grated
- salt and pepper to taste
Olive Mushroom with Heart of Palm Flatbread Toppings
- drizzle olive oil
- handful mozzarella shredded, optional
- castelvetrano olives or any olives sliced, to taste
- handful mushrooms (any kind) thinly sliced
- sprinkle heart of palm (we used jar'd) sliced
- 1 tsp onion diced
- garlic to taste minced
- sprinkle fresh lemon zest grated
- sprinkle parmesan cheese grated, optional
- sprinkle fresh herbs like basil and parsley julienned
Instructions
- Preheat oven to 400 F
- In a large mixing bowl, whisk together dry ingredients: spelt flour, ground flax, sea salt, and baking powder.
- Stir in boiling water and olive oil.
- Knead the dough on a board 15 times. If the dough feels too wet/ sticky, add more flour.
- Shape the dough into a ball and cover with a damp cloth.
- Make lacrosse ball-sized dough balls and sprinkle on flour. Roll out into a thin circle or oval (do your best here, mine are pretty amoeba-ish!) with a rolling pin.
- Heat a skillet on medium to high heat and drizzle 1 tblspn of olive oil in it.
- Drop in a flatbread and coat the top side with olive oil. Cook 30 seconds per side, flipping very carefully. Remove to a flat surface and cover with a damp cloth to keep moist. Proceed until all the dough has been cooked into flatbread and layer one on top of the other under the cloth
- Now it's time for toppings! (though the flatbread is amazing on its own!) Place cooked flatbread on a large board and add toppings. Get creative and do your own thing or take our suggestions in the ingredient list! The general idea is to coat the flatbread with a thin layer of oil and apply cheese (if you're doing cheese) and then the rest of the toppings. I like to finish off with salt and pepper.
- Once you finish adding toppings, carefully move the flatbread to a baking sheet and repeat with the rest of the flatbread.
- Bake on 400 degrees F for 7-11 minutes and pull out when you see some nice bubbling and slight browning happening to the surface of the cheese and flatbread. It's important to get the flatbread verrrrry crispy but not burnt!
- Top with fresh herbs (if that's how you like it!) and enjoy!
Notes
To watch the episode of Down to Earth Kitchen where we made this flatbread, go here!
Tried this recipe?Let us know how it was!
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