These delicious Herbed Yogurt Spelt Flatbreads are soft, slightly chewy, healthy, and can easily be dairy free (with a gluten free option as well!). Great as a side, along with butter chicken, or to make a healthy sandwich (naanwich) or pizza!
Herbed Yogurt and Spelt Flatbreads
These tasty and simple flatbreads can be used as a side to a delicious soup, stew, or butter chicken, as a bread substitute for a sandwich, or for a simple flatbread pizza topped with whatever you like!
The original recipe was introduced to me when I attended a conference several years ago, however the flatbreads were made with butter, white flour, and cow’s yogurt, so I wanted to make a healthier adaptation.
For my healthier version I swapped out the all purpose flour for whole grain spelt flour (and tried amaranth flour for a gluten free version) and decided to use organic coconut oil in the place of butter. The spelt flour works perfectly as a substitute for white flour as it still contains gluten making a great texture for the flatbread but is whole grain with a good amount of fibre, vitamins, and minerals.
Making Gluten Free Flatbreads
The gluten free version using amaranth flour is delicious as well but has a different texture, making the flatbread a little less soft and chewy and more rustic looking! Either way the herbed yogurt flatbreads are delicious and can be used a variety of ways.
You can see the differences in the flatbread dough in the image above. The spelt flour dough is more representative of true bread dough with a stretchy consistency, whereas the amaranth flour dough is more firm and less “stretchy”. Again, both work and taste great, it just depends on your preference!
Ingredients in Herbed Yogurt Spelt Flatbreads
To make this delicious flatbread recipe you don’t need a ton of ingredients and there are swaps you can make for dairy free and vegan as well (along with the already mentioned gluten free swaps). Here’s what you’ll need:
- Spelt flour or amaranth flour (for gluten free)
- Xanthan gum (only if using amaranth flour)
- Plain regular yogurt or plain dairy free yogurt of choice (not low fat)
- Baking powder
- Salt
- Dill or other fresh herbs of choice
- Garlic
- Coconut oil or vegan butter
When it comes to flavours, the herbs you choose to use in the herbed yogurt spelt flatbreads is totally up to you! I chose to use dill in my batch as it’s one of my all-time favourite herbs but I know this recipe would also taste great with rosemary, basil, or even cilantro.
These flatbreads are super similar to traditional naan bread and so incredibly easy to make. Instead of making smaller pieces you can easily roll out the dough for a healthier pizza crust and switch up the herbs as desired. Then just top the cooked crust with your favourite pizza toppings, pop it in the oven until crispy and enjoy!
Be sure to pin one of the photos below the recipe to save this one for later and let me know in the comments how you plan to use these herbed yogurt spelt flatbreads! Pizza? Sandwich? Dipping into butter chicken or stew? I’d love to read what you have in mind!
Herbed Yogurt Spelt Flatbreads
This delicious homemade flatbread (or naan) recipe is made with whole grain spelt flour (with a gluten free option), fresh herbs and garlic!
Ingredients
- 1 1/4 cup spelt flour
- 2 teaspoons xanthan gum (ONLY if using amaranth flour)
- 1/2 teaspoon baking powder
- 1/2 teaspoon fine salt
- 3/4 cup plain regular yogurt or dairy-free yogurt
- 4 tablespoons fresh dill, divided (or other fresh herb of your choice)
- 1 large clove garlic, minced
- 1 1/2 Tbsp coconut oil or vegan butter, melted
Instructions
- Combine the flour, baking powder, and salt in a bowl.
- Stir in the yogurt and mix until the dough comes together.
- Sprinkle in half of the dill to the dough mixture then transfer the dough to a lightly floured clean surface and knead until it feels slightly elastic (about 3 minutes).*
- Form the dough into a ball and add to a bowl, cover with plastic wrap and let rest for 30 minutes.
- Cut the dough ball into 6 equal pieces and roll each piece out into an oval shape.*
- Heat a cast iron skillet or non-stick pan and add 1/2 tablespoon of coconut oil or vegan butter.
- Add 1 flatbread at a time and cook until it bubbles slightly and starts to brown, about 3 minutes, then turn over and continue to cook until browning occurs on opposite side.
- Transfer flatbreads to a plate and repeat with remaining flatbreads using the coconut oil or vegan butter in small amounts as needed.
- Brush flatbreads with remaining melted coconut oil or butter mixed with the crushed garlic, and sprinkle with the remaining drill or other herbs.
- Enjoy while still warm.
Notes
*If using amaranth flour, the dough will be minimally elastic when kneading as opposed to using spelt flour.
*If using amarantg flour, the dough will roll out with more rustic edges. If you want a cleaner less rustic looking flatbread, simply roll the edges in to create a smooth edge, then flatten with a rolling pin.
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More Flatbread Inspired Recipes You’ll Love:
Ham N’ Apple Arugula Pizza (GF & DF)
Healthy Grain-Free Dessert Pizza
Roasted Vegetable Balsamic & Arugula Pizza (Grain & Dairy Free)
Enjoy!
I did not get rise out of my dough either, but I rolled and fried them up anyway. They didn’t bubble or look like traditional naan, but they were delicious nonetheless. I used the same stone ground spelt flour I use in all my recipes. Not sure why it didn’t rise or what I could do differently. The only thing I did was substitute sour cream for yogurt because I inadvertently bought low fat yogurt, so I thought the full fat sour cream would work better.
Hi Maria! I’m glad you enjoyed the taste even though the naan didn’t rise. Hmm I wonder if the cultures in the sour cream or some kind of component of the sour cream made the difference? Either way, I’m glad it was still tasty!
These look amazing, I have used spelt to make a lovely pizza too. Would it be ok to use half spelt and half wholemeal flour?
Definitely! 🙂
Hi Christal,
I tried to make these with white spelt flour, and the dough was so sticky and it did not rise. I still rolled it out by adding a lot of flour and it cooked fine. There was a yogurty taste to it though. Just want to check with you if all the portions are correct in this recipe. Any tips to keep the stored flatbread soft?
Sam
Hi Sam, I’m wondering if it’s because you used white spelt flour? I use whole stoneground spelt! That might have been the difference! All the amounts are correct! I would keep the bread in an airtight container 🙂
The reviewer above is correct, the flour amount for this recipe is incorrect. I have made this recipe many times and I always have to add at least two more cups of flour to even be able to knead. Even then it is sticky. I use whole grain, organic spelt flour that I mill. That said, this recipe is fantastic… As long as I have enough flour on hand.
Hi Jodi,
Thanks for the feedback! This recipe was adapted from chef Michael Olson, and I used the exact amounts that he had put in his recipe for the flour. So I’m not sure if it is dependant on the type of flour used? I will make a note of this in the recipe for future readers so they can play around with it when it comes to flour amounts!
The dough is resting as we speak! Can’t wait to see them finished!
These are still one of my favorite recipes!!! Enjoy!
I have only made thin wraps from spelt and yoghurt (which I love) and must really try this healthy and delicious looking recipe!!! Thank you for sharing! (Here’s the link to the wrap recipe in case you want to have a peak)
http://afracooking.wordpress.com/2012/04/06/spelt-yoghurt-flatbread-straight-from-the-fridge/
Thanks Afra! Your version looks delicious! Next time I want to try mine very thin and see how they turn out!
This looks awesome. I was looking for an easy naan or flatbread recipe to make as a side for a curried lentil dish and this is more than perfect! Can’t wait to try it.
Thanks Ashli! Hope you like them, I’ve almost eaten the whole batch already!
beautiful looking bread. I’m quite fond on naan bread, these look perfect.
Thank you Swati! I was super happy with how they turned out!