Healthy Yogurt Flatbread
December 1, 2025
Easy spelt flatbread, perfect as a side to dahl or curries.
Serves:6 small flatbreads
Time:45–50 minutes (including 30 minutes rest time)
Soft and healthy yogurt flatbread. Made with spelt, an ancient grain that's higher in fibre and protein, easier to digest, and has a delicious nutty flavour. I made the flatbreads as a side for a spinach dahl and therefore decided to make them a bit smaller than regular flatbread.
Ingredients
Ingredients
- 120 g (1 cup) wholemeal spelt flour (or whole wheat flour) + more for kneading
- ½ cup (120 g) Greek yogurt (or plain yogurt, dairy-free if needed)
- 1 tbsp olive oil (optional, for softness)
- ¼ tsp baking powder
- ¼ tsp salt
Instructions
1. Mix the dough
- In a bowl, combine flour, baking powder, and salt. Stir in yogurt and olive oil. Add water gradually until a soft, slightly tacky dough forms.
2. Knead
- Add flour to the surface you will be kneading on, start to knead. If the dough starts to stick to the surface add more flour. Knead for 1-2 minutes, spelt dough gets worse and tough when cooked if kneaded for too long.
3. Rest
- Put the dough back in the bowl and cover with a tea towel and let it rest for 30 minutes.
4. Divide and roll
- Divide dough into 6 equal pieces. Add a bit of oil to your surface and roll each piece into a thin circle.
5. Cook
- Heat a dry nonstick or cast-iron pan over medium heat. Cook each flatbread for 1–2 minutes per side, until golden spots appear.
6. Serve
- Stack and cover with a clean cloth to keep warm.
Serving Suggestions
- •I served them with a Creamy Spinach Dahl, which was a great pairing. They also work wonderfully for scooping or dipping into curries and stews, or enjoyed with hummus, Raita, or any of your favourite dips.
Storage & Meal Prep
- •Fridge: Store any leftover flatbreads in an airtight container in the fridge for 2–3 days.
- •Reheat: Reheat them in a hot pan for 20–30 seconds on each side to bring back their softness.
- •Freeze: They also freeze well, stack them with baking paper between each flatbread and freeze for up to 3 months. Reheat from frozen in a warm pan or toaster.
Variations & Substitutions
- •Flour: Wholemeal spelt gives the best flavour, but whole wheat flour works just as well. You can also use plain flour for a softer, lighter flatbread.
- •Yogurt: Greek yogurt gives the softest texture, but plain yogurt works too. For a dairy-free option, use a thick soy or coconut yogurt.
- •Flavour add-ins: Try adding garlic powder, cumin, sesame seeds, nigella seeds, or fresh herbs such as parsley or rosemary to the dough for extra flavour.
- •Size: Roll them smaller for dipping alongside curries or dahl, or make them larger if you want to use them as wraps.
Enjoy!
Soft and healthy yogurt flatbread. Made with spelt, an ancient grain that's higher in fibre and protein, easier to digest, and has a delicious nutty flavour. I made the flatbreads as a side for a spinach dahl and therefore decided to make them a bit smaller than regular flatbread.
Ingredients
Ingredients
- 120 g (1 cup) wholemeal spelt flour (or whole wheat flour) + more for kneading
- ½ cup (120 g) Greek yogurt (or plain yogurt, dairy-free if needed)
- 1 tbsp olive oil (optional, for softness)
- ¼ tsp baking powder
- ¼ tsp salt
Instructions
1. Mix the dough
- In a bowl, combine flour, baking powder, and salt. Stir in yogurt and olive oil. Add water gradually until a soft, slightly tacky dough forms.
2. Knead
- Add flour to the surface you will be kneading on, start to knead. If the dough starts to stick to the surface add more flour. Knead for 1-2 minutes, spelt dough gets worse and tough when cooked if kneaded for too long.
3. Rest
- Put the dough back in the bowl and cover with a tea towel and let it rest for 30 minutes.
4. Divide and roll
- Divide dough into 6 equal pieces. Add a bit of oil to your surface and roll each piece into a thin circle.
5. Cook
- Heat a dry nonstick or cast-iron pan over medium heat. Cook each flatbread for 1–2 minutes per side, until golden spots appear.
6. Serve
- Stack and cover with a clean cloth to keep warm.
Serving Suggestions
- •I served them with a Creamy Spinach Dahl, which was a great pairing. They also work wonderfully for scooping or dipping into curries and stews, or enjoyed with hummus, Raita, or any of your favourite dips.
Storage & Meal Prep
- •Fridge: Store any leftover flatbreads in an airtight container in the fridge for 2–3 days.
- •Reheat: Reheat them in a hot pan for 20–30 seconds on each side to bring back their softness.
- •Freeze: They also freeze well, stack them with baking paper between each flatbread and freeze for up to 3 months. Reheat from frozen in a warm pan or toaster.
Variations & Substitutions
- •Flour: Wholemeal spelt gives the best flavour, but whole wheat flour works just as well. You can also use plain flour for a softer, lighter flatbread.
- •Yogurt: Greek yogurt gives the softest texture, but plain yogurt works too. For a dairy-free option, use a thick soy or coconut yogurt.
- •Flavour add-ins: Try adding garlic powder, cumin, sesame seeds, nigella seeds, or fresh herbs such as parsley or rosemary to the dough for extra flavour.
- •Size: Roll them smaller for dipping alongside curries or dahl, or make them larger if you want to use them as wraps.
Enjoy!
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