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Spelt Flatbread 100 Plant Based

Spelt Flatbread

100% Plant Based
Course Side Dish, Snack
Servings 6 flat breads (size of a small plate)



  • - 500 g wholegrain spelt flour
  • - ½ cup of lukewarm water
  • - ¼ cup of Extra virgin olive oil
  • - 1 tbsp himalayan salt

Optional - if you want to make it savory:

  • - ¼ tsp of cayenne pepper
  • - 1 tbsp dry rosemary
  • - 1-2 tbsp mixed seeds

Optional - if you want to make it sweet:

  • - 1 tsp cinnamon
  • - 1 tsp raw cane sugar


    Put the oven on to heat up to 200 C.
    Decide if you are going for savory or sweet :)
    Mix the flour with dry ingredients, add oil and water.
    Mix it all either in the machine with bread dough attachment or use your hands to knead everything :) I go old school, I knead it on a wooden board for 5-6 minutes.
    Form a round ball and let it sit for 30 minutes. It won't grow, but it will rest :)
    Once the oven is hot and the dough rested, form small balls and use a roller or just your hands to flatten the bread.
    You can make it really thin 1-2 mm and it will be like a cracker bread or make it a bit thicker and you will get more doughy flat bread. The one I made is up to 5 mm thick.
    Use a fork to pierce the bread.
    Before placing it in the oven, use baking paper with a little bit of olive oil spread on it, place the breads on top, brush the surface with a bit of olive oil.
    Bake depending on the thickness you chose, 5-15 minutes - check not to burn them.
    Best eaten fresh, they will get hard when stored too long, I keep them in a cotton bag or cloth and warm them up the next day in a 50 C oven or in a toaster till they get warm.
Keyword 100% Plant Based, flatbread, lovetarian recipes, lovetarian way, organic bread, side dish, snack, spelt, vegan food, vegan recipe, wholegrain, wholegrain spelt