{"slug":"whole-grain-flatbread","collection":"recipes","is_recipe":true,"visibility":"public","title":"Whole Grain Flatbread","description":"Versatile yeasted flatbread made with spelt and all-purpose flours, perfect as a side for soups, stews, or dips","body_md":"\nThis 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.\n\n## Ingredients\n\n### For the Dough\n- **500g (18oz) flour blend** (250g (9oz) spelt flour, 250g (9oz) all-purpose flour)\n- **35ml neutral oil** (2 tablespoons plus 1 teaspoon), divided\n- **60ml whole-milk yogurt** (4 tablespoons)\n- **7g active dried yeast** (1 packet)\n- **10g sugar** (2 teaspoons)\n- **6g Diamond Crystal kosher salt** (2 teaspoons)\n- **5g baking powder** (1 level teaspoon)\n- **240ml oat milk**, warmed\n\n## Equipment\n- Large mixing bowl\n- Clean dish towel\n- Well-floured cutting board\n- Rolling pin\n- Large sauté pan or cast iron skillet\n- Spatula\n\n## Instructions\n\n### Making the Dough\n1. **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.\n\n2. **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.\n\n### First Rise\n3. **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.\n\n### Shaping\n4. **Divide and shape** (10 minutes): Using a knife or bench scraper, divide the dough into 12 equal pieces (about 65g (2oz) 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).\n\n### Cooking\n5. **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.\n\n## Notes\n- **Flour blend**: The 50/50 spelt and all-purpose flour combination provides whole grain nutrition with good gluten development for a soft, pliable flatbread\n- **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\n- **Keep warm**: Stack finished flatbreads and wrap in foil or keep in a low oven (170°F/75°C) until ready to serve\n- **Pan temperature**: The pan should be hot enough that a drop of water sizzles immediately on contact\n- **Salt repair (2026-07-30):** the line read \"12g kosher salt (2 teaspoons)\" — 6g per teaspoon is table-salt density despite the kosher label. Recomputed at Diamond Crystal (3g/tsp). As with any of these, the source likely assumed a denser salt; taste and adjust upward if the dough reads flat.\n- **Salt repair completed in the body list (2026-07-30):** the first pass corrected only the structured ingredient list and left this section still reading \"12g kosher salt\", so the two disagreed. Both now read 6g. This note was also sitting at the end of Storage, where it read as a storage tip; moved here.\n- **Oil total corrected (2026-07-30):** the line read \"30ml neutral oil (2 tablespoons plus 1 teaspoon), divided\", but the two uses in the steps are 2 tablespoons into the dough (30ml) and 1 teaspoon to coat the rising ball (5ml) — 35ml. The metric total was silently dropping the teaspoon; it now reads 35ml. No step quantity changed.\n\n## Variations\n- **Herb flatbread**: Add 2 tablespoons chopped fresh herbs (rosemary, thyme, or oregano) to the dough\n- **Seeded flatbread**: Sprinkle with sesame seeds, nigella seeds, or za'atar before the final flip\n- **Garlic butter finish**: Brush with garlic-infused olive oil or butter while still warm\n- **100% whole grain**: Use all spelt flour for a heartier, denser flatbread\n\n## Storage\n- **Room temperature**: Store in an airtight container for up to 2 days\n- **Refrigerator**: Wrap well and refrigerate for up to 5 days\n- **Freezer**: Layer between parchment paper and freeze for up to 3 months\n- **Reheating**: Wrap in damp paper towel and microwave for 20-30 seconds, or warm in a dry skillet over medium heat\n\n","draft":false,"weight":10,"servings":"12","prep_time":"20 minutes","cook_time":"10 minutes","total_time":"2 hours (including rise time)","created_at":"2025-09-05T16:38:47Z","updated_at":"2026-07-30T22:25:55.027922Z","published_at":"2025-09-05T16:38:47Z","categories":["Bread"],"tags":["Flatbread","Oat Milk","Spelt","Whole-Grain","Yeast","yogurt"],"methods":["Stove-Top"],"themes":["Vegetarian"],"ingredients":[{"section":"For the Dough","items":["- **500g (18oz) flour blend** (250g (9oz) spelt flour, 250g (9oz) all-purpose flour)","- **35ml neutral oil** (2 tablespoons plus 1 teaspoon), divided","- **60ml whole-milk yogurt** (4 tablespoons)","- **7g active dried yeast** (1 packet)","- **10g sugar** (2 teaspoons)","- **6g Diamond Crystal kosher salt** (2 teaspoons)","- **5g baking powder** (1 level teaspoon)","- **240ml oat milk**, warmed"],"parsed":[{"raw":"- **500g (18oz) flour blend** (250g (9oz) spelt flour, 250g (9oz) all-purpose flour)","qty":500,"unit":"g","item":"flour blend spelt flour, 250g all-purpose flour)"},{"raw":"- **35ml neutral oil** (2 tablespoons plus 1 teaspoon), divided","qty":35,"unit":"ml","item":"neutral oil","prep":"divided"},{"raw":"- **60ml whole-milk yogurt** (4 tablespoons)","qty":60,"unit":"ml","item":"whole-milk yogurt"},{"raw":"- **7g active dried yeast** (1 packet)","qty":7,"unit":"g","item":"active dried yeast"},{"raw":"- **10g sugar** (2 teaspoons)","qty":10,"unit":"g","item":"sugar"},{"raw":"- **6g Diamond Crystal kosher salt** (2 teaspoons)","qty":6,"unit":"g","item":"Diamond Crystal kosher salt"},{"raw":"- **5g baking powder** (1 level teaspoon)","qty":5,"unit":"g","item":"baking powder"},{"raw":"- **240ml oat milk**, warmed","qty":240,"unit":"ml","item":"oat milk","prep":"warmed"}]}],"servings_int":12,"qc":{"status":"passed","last_checked_at":"2026-07-30T22:26:39.8722Z","checked_by":"claude-code","standard_version":"2026-07-29","findings_count":0,"stale":false}}