This simple yeasted flatbread combines nutty spelt flour with all-purpose flour for a wholesome, versatile bread that’s cooked directly on the stovetop. The addition of yogurt creates a tender crumb while oat milk keeps the recipe dairy-free friendly. These flatbreads puff beautifully when cooked and are perfect for wrapping, dipping, or serving alongside your favorite meals.

Ingredients

For the Dough

  • 500g flour blend (250g spelt flour, 250g all-purpose flour)
  • 30ml neutral oil (2 tablespoons plus 1 teaspoon), divided
  • 60ml whole-milk yogurt (4 tablespoons)
  • 7g active dried yeast (1 packet)
  • 10g sugar (2 teaspoons)
  • 12g kosher salt (2 teaspoons)
  • 5g baking powder (1 level teaspoon)
  • 240ml oat milk, warmed

Equipment

  • Large mixing bowl
  • Clean dish towel
  • Well-floured cutting board
  • Rolling pin
  • Large sauté pan or cast iron skillet
  • Spatula

Instructions

Making the Dough

  1. Combine dry ingredients (5 minutes): Place the spelt and all-purpose flours in a large mixing bowl and whisk to combine. Create a well in the center and add 2 tablespoons of oil, yogurt, yeast, sugar, salt, and baking powder.

  2. Form the dough (5 minutes): Using your fingers, mix the center ingredients until they resemble coarse crumbs. Gradually add the warm oat milk in splashes, mixing after each addition until a shaggy dough forms.

First Rise

  1. Knead and proof (5 minutes active, 60-90 minutes rising): Transfer the sticky dough to a well-floured cutting board. With floured hands, knead for 5 minutes until smooth and elastic. Form into a ball, rub with 1 teaspoon oil, and place in a clean bowl. Cover with a dish towel and let rise in a warm spot for 60-90 minutes, until doubled in size.

Shaping

  1. Divide and shape (10 minutes): Using a knife or bench scraper, divide the dough into 12 equal pieces (about 65g each). Roll each piece into a ball, then flatten between your palms. Dust with flour and roll each into an oval approximately 5 by 8 inches (13 by 20 cm).

Cooking

  1. Cook the flatbreads (10-15 minutes total): Heat a large sauté pan or cast iron skillet over medium-high heat until very hot. Cook one flatbread for 30-40 seconds until bubbles form on the surface. Flip and cook the second side for 30-40 seconds. Flip once more, pressing gently with a spatula for 10-15 seconds to encourage puffing. Transfer to a warm platter and repeat with remaining dough.

Notes

  • Flour blend: The 50/50 spelt and all-purpose flour combination provides whole grain nutrition with good gluten development for a soft, pliable flatbread
  • Oat milk temperature: Warm the oat milk to about 105-110°F (40-43°C) - it should feel comfortably warm to the touch, not hot
  • Keep warm: Stack finished flatbreads and wrap in foil or keep in a low oven (170°F/75°C) until ready to serve
  • Pan temperature: The pan should be hot enough that a drop of water sizzles immediately on contact

Variations

  • Herb flatbread: Add 2 tablespoons chopped fresh herbs (rosemary, thyme, or oregano) to the dough
  • Seeded flatbread: Sprinkle with sesame seeds, nigella seeds, or za’atar before the final flip
  • Garlic butter finish: Brush with garlic-infused olive oil or butter while still warm
  • 100% whole grain: Use all spelt flour for a heartier, denser flatbread

Storage

  • Room temperature: Store in an airtight container for up to 2 days
  • Refrigerator: Wrap well and refrigerate for up to 5 days
  • Freezer: Layer between parchment paper and freeze for up to 3 months
  • Reheating: Wrap in damp paper towel and microwave for 20-30 seconds, or warm in a dry skillet over medium heat