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Learn how to make spelt flatbread. Top it with various toppings of your choice for a quick and delicious pizza alternative.
How to make spelt flatbread?
Easy to make, hearty spelt flatbread topped with figs and goat cheese or with salami and grated cheese. These flatbread pizza ideas are just delightful.
And if you like this kind of meal, have a look at this Easy Flatbread Pizza.
- I used whole wheat spelt flour, which makes the bread hearty and really satisfying.
- The adult topping version: goat’s cheese, fresh figs, thin salami slices, and caramelized hazelnuts. A real delight!
- I loved every bite of them (I had two before I knew it), the sweetness of the figs, the spiciness of the salami, the aroma of the goat cheese, the creaminess of the cream cheese, the bread’s heartiness and the hazelnut’s crunchiness.
- An explosion of taste in the mouth, everything blending in perfectly, oh, I just loved it…
- Children’s version: salami, grated cheese, sliced red peppers, and spring onions.
- I liked this simpler version as well. Something less original but still full of flavor and risk-free.
- It actually tasted a lot like pizza and that made my kids really happy. Especially my boy. I think he showed me thumbs up at least 10 times while eating and told me that I definitely have to make these again.
How to make the bread?
- Making flatbread is always easy and this recipe is no exception.
- Another bonus, you will not need any yeast.
- Mix together the spelt flour and the salt in a medium bowl or in the food processor.
- Add the water little by little and knead until everything comes together.
- Turn the dough on a lightly floured surface and knead until the dough is smooth.
- Form a ball and wrap in plastic foil. Leave to rest for 1 hour.
- When the resting hour is up, divide the dough into 6 balls.
- Flour the working surface lightly.
- Flatten each ball a little and roll it very thinly in the form of a flatbread.
- Place the flatbreads on trays lined with baking paper.
How to bake?
- You can either bake the spelt flatbread as it is now, which is without any toppings.
- In this case, sprinkle the bread lightly with some olive oil, a little coarse sea salt and maybe some rosemary, fresh or dried.
- Check after about 10 minutes already, the bread should have a nice color and slightly crispy edges.
- Or you can add the toppings and then bake the bread.
More spelt recipes?
- Spelt flatbread:
- 450 g/ 1 lbs/ 1 ¾ cup whole spelt flour
- 250 ml/ 8.5 fl.oz/ 1 cup cold water
- 1 teaspoon fine sea salt
- 1 teaspoon honey
- Fig cheese topping:
- 30 g/ 1 oz/ ¼ cup whole hazelnuts
- 250 g/ 8.8 oz/ 1 1/8 cup cream cheese
- 3 tablespoons milk
- 2 sprigs thyme
- 4-5 figs
- 125 g/ 4.4 oz blue goat's cheese
- 12 very thin salami slices
- Salami cheese topping:
- 1 large red bell pepper
- 100 g/ 3.5 oz/ 1 cup grated cheese (Gouda, Cheddar etc)
- 3 spring onions
- 12 very thin salami slices
- fine sea salt and pepper
- This recipe makes 3 fig flatbreads and 3 bell pepper flatbreads.
- Mix together the spelt flour and the salt in a medium bowl or in the food processor. Add the water little by little and knead until everything comes together. Turn the dough on a lightly floured surface and knead until the dough is smooth. Form a ball and wrap in plastic foil. Leave to rest for 1 hour.
- Preheat the oven to 220 degrees Celsius/ 425 degrees Fahrenheit.
- When the resting hour is up, divide the dough into 6 balls. Flour the working surface lightly. Flatten each ball a little and roll it very thinly in the form of a flatbread. Place the flatbreads on trays lined with baking paper.
- You can bake the spelt flatbread as it is now, which is without any toppings. In this case, sprinkle the bread lightly with some olive oil, a little coarse sea salt and maybe some rosemary, fresh or dried. Check after about 10 minutes already, the bread should have a nice color and slightly crispy edges.
- Mix the cream cheese, milk, thyme leaves and salt to pepper to taste in a small bowl. Spread the cream cheese on all the pieces of bread.
- Slice the figs. Halve the salami slices. Arrange the figs slices and half of the salami slices on 3 of the flatbreads. Crumble the blue goat cheese on top and bake for about 12 minutes until the edges of the flatbreads are slightly crispy.
- In the meantime, melt the honey in a small non-stick pan. Add the hazelnuts and let caramelize slightly. Don't leave the pan unattended and shake it very often. Transfer the caramelized hazelnuts on a plate and let cool slightly. Take the flatbread out off the oven and arrange the caramelized hazelnuts on top.
For the bell pepper flatbreads:
- Cut the pepper into thin strips. Chop the spring onions. Arrange the pepper slices, the rest of the salami slices and the onions on the other 3 flatbreads. Sprinkle with the grated cheese and bake for 12 minutes until the edges of the flatbreads are slightly crispy.
Nutrition Information:Yield: 12 Serving Size: 1 flatbread with topping
Amount Per Serving: Calories: 371Total Fat: 21gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 55mgSodium: 680mgCarbohydrates: 34gFiber: 5gSugar: 8gProtein: 15g
Nutrition information isn’t always accurate.