Herbed Yoghurt and Spelt Flatbreads

, from Issue #70. December, 2016
Photography by Manja Wachsmuth.
Herbed Yoghurt and Spelt Flatbreads

These light and wholesome breads are delicious served with dips and cheeses. We served ours with a scrumptious Baked Feta with Rosemary and Pine Nuts. 

Serves: 8


1⅔ cups spelt flour
1½ teaspoons sea salt
2 teaspoons baking powder
2 tablespoons finely chopped thyme
200ml plain yoghurt
​olive oil or butter, for cooking




Place all of the ingredients in a large bowl and mix together to make a soft dough. Tip onto a lightly floured bench and knead for 1 minute.

Divide into 8 even-sized balls and roll out into ½cm thick circles.

Brush a sauté pan with a little oil or butter and cook the breads over a medium heat for 1–2 minutes each side, until lightly blistered in places and the bread has puffed up. Place the flatbreads in a clean tea towel to keep warm while the rest are cooking.

Serve with Baked Feta with Rosemary and Pine Nuts. 

Cooks Tip: We served our baked feta and flatbreads with a bowl of prawns, sauteed in oil, garlic and parsley.