Spelt Flatbread (with Topping Ideas)
Learn how to make spelt flatbread. Top it with various toppings of your choice for a quick and delicious pizza alternative.
Servings: 6 people
Calories: 371kcal
Ingredients
Spelt flatbread (Notes 1, 2)
- 450 g whole spelt flour 1 lbs/ 1 ¾ cup
- 250 ml cold water 8.5 fl.oz/ 1 cup
- 1 teaspoon fine sea salt
- 1 teaspoon honey
Fig cheese topping:
- 30 g whole hazelnuts 1 oz/ ¼ cup
- 250 g cream cheese 8.8 oz/ 1 ⅛ cup
- 3 tablespoons milk
- 2 sprigs thyme
- 4-5 figs
- 125 g blue goat's cheese 4.5 oz
- 12 very thin salami slices
Salami cheese topping:
- 1 large red bell pepper
- 100 g grated cheese Gouda, Cheddar etc, 3.5 oz/ 1 cup
- 3 spring onions
- 12 very thin salami slices
- fine sea salt and pepper
Instructions
Spelt dough:
- Dough: Mix the spelt flour and the salt in a medium bowl or 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 it in plastic foil. Leave to rest for 1 hour.
- Preheat the oven to 220 degrees Celsius/ 425 degrees Fahrenheit.
- Form: 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.
- Bake: 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.
Toppings:
- 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.
Fig flatbread:
- Top: 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.
- Caramelize hazelnuts: 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 to a plate and let cool slightly. Take the flatbread out of the oven and arrange the caramelized hazelnuts on top.
Salami 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.
Bake flatbread:
- Bake: Sprinkle with the grated cheese and bake for 12 minutes until the edges of the flatbreads are slightly crispy.
Notes
- Use a digital kitchen scale when baking; it guarantees the best results.
- This recipe makes 3 fig flatbreads and 3 bell pepper salami flatbreads.
Nutrition
Serving: 1flatbread with topping | Calories: 371kcal | Carbohydrates: 34g | Protein: 15g | Fat: 21g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 55mg | Sodium: 680mg | Fiber: 5g | Sugar: 8g