Simple stove-top spelt flour flatbread is fluffy, light, and airy. Use it as a wrap for sandwiches, toast it to dunk into soup, and rip it up to soak up sauces and stews.
This post is sponsored by Hockley Valley Spelt Flour. I buy Hockley Valley at my local Loblaws and Superstore locations, in the Natural Foods aisles.
When thinking about what recipes to share for the back to school season, I reflected on what my favorite lunches were as a kid. A sandwich with fresh ingredients and thick bread quickly came to mind. Prosciutto was a favorite cold cut in our home, and I loved crunchy veggies, like fresh peppers and cucumber. Finish it off with some tangy yellow mustard and you’ve got a lunch to look forward to.
This recipe makes 4 sandwiches, which means you can either meal plan for yourself for a week, or get one for (possibly) every member of your family. The flatbread keeps in the fridge for a couple days, and can be revived with a few minutes of heat in the oven or toaster oven. Though if you have the opportunity, it’s best when eaten fresh and warm.
Below I’ve offered my suggestions for how to fill and serve spelt flatbread, but the possibilities are endless. Serve it for breakfast with a light smear of coconut oil, honey, and cinnamon. Serve it for dinner with sliced grilled chicken and peppers, fresh basil, and flaky sea salt. Or rip it up and dunk into a bowl of warm tomato sauce with chopped garlic. I’m making myself hungry just thinking of the possibilities…
Free from peanuts, nuts, dairy, egg, soy, fish, shellfish
Simple Stove-Top Flatbread ingredients:
2 cups Hockley Valley spelt flour + more for dusting
1 tsp sea salt
1 cup warm water
1 tsp yeast
1 tbsp olive oil
4 slices of prosciutto
1 bell pepper, thinly sliced
4 leaves of green or red leaf lettuce
16 slices of cucumber
4 tsp yellow mustard
Mix the flour and salt together in a large mixing bowl and set aside. Mix the yeast and warm water in a small bowl and let stand for about 10 minutes, or until the yeast is puffy and floating. Make a well in the center of the flour and pour in the yeasty water. Stir well, bringing the ingredients together into a dough. Knead the dough for 1 minute, or until it forms a soft, smooth, slightly sticky ball. Liberally oil a large metal mixing bowl. Place the dough in the bowl, cover, and let rise for an hour. It should have doubled in size but should not be bubbly in appearance.
Dust a clean surface with flour. I often do this on top of a sheet of parchment paper. Turn the dough out onto the floured surface and cut into 4 equal portions. Roll each portion into a ball then flatten with your fingers into 6 inch rounds. They do not have to be perfect circles, by any means.
Heat a non-stick pan on high heat. When it’s good and hot, toast the rounds one at a time. When they bubble up after about 2 - 3 minutes (this could change depending on your stove, so be watchful), flip them over and toast the other side for 1 - 2 minutes. They should have lots of bubbles and golden brown spots. Grip a wad of paper towel with a spatula and use it to wipe out the excess flour between rounds.
Repeat this for each of the 4 pieces of dough. Transfer to a rack or plate to cool after toasting.
For the filling:
Line up the 4 flatbread. Drizzle each with 1 tsp of mustard, then line with a lettuce leaf, a few slices of cucumber, some sliced peppers, and a slice of prosciutto. Fold the flatbread over like a taco, and wrap up for lunches during the week. Keep in the fridge.