Spelt Flatbread


Spelt Flat bread


  • 2 1/2 cups spelt flour (kamut flour can also be used)
  • 1 tsp sea salt
  • 1 to 1 1/4 cup warm water
  • More flour to work with

  1. Mix spelt flour and sea salt (make sea salt fine if coarse).
  2. Add warm water slowly, stopping to mix for the correct dough texture.
  3. Knead the dough for one minute, just enough to smooth out the dry spots.
Cooking on Skillet:
  1. Powder your hands with spelt flour.
  2. Remove a small ball with your hand and begin to press down gently with your fingers.
  3. Flip over and continue the process creating a circle.
  4. Continue to press down and flip and create a crust edge as if making a pizza crust.
  5. Heat a skillet to medium-high heat.
  6. Stretch your dough gently and place on the skillet.
  7. Allow one side to cook for about 4 minutes and flip.
  8. Set aside once cooked and eat hot.
Oven (option):
  1. Pre-heat oven to 400F to 450F with a bake safe glass or iron skillet in the oven. 
  2. Place one flatbread dough on the baking glass or skillet. 
  3. Cook for 2-4 minutes until lightly cooked but still flexible. (do not overcook or it will become hard like a cracker).
  4. Allow to cool for 2 minutes, eat quickly (as the texture hardens with time). 

Tortilla Method (option):

  1. To make tortillas simply use a rolling pin with enough flour or oil and flatten very thin.
  2. Cook each side for 2 minutes or less on medium heat.

*I usually eat flatbread by dipping it in olive oil and sea salt. You can also spread a tablespoon of olive oil over the top after it has cooked.

*Note: the dough can be kept out overnight but not any longer.