My Sprouted Spelt Flatbreads

A wholesome handmade component for summer meals.

As promised, this week’s bonus recipe is my sprouted spelt flatbread!

These have become one of my favourite components for curries, shakshuka, marinated grilled vegetables, halloumi and chopped salad, yogurt and tahini sauces, or whatever needs using up. They’re sturdy, soft, and come together quickly with just a few ingredients.

Sprouted spelt is a whole grain flour, so it brings more fibre, minerals, protein, and flavour than a standard refined flour. Also, since the grain has been sprouted before milling, it’s easier for many people to digest and has a naturally nutty, slightly sweet taste that works really well in this preparation.

I also love that these don’t require yeast, special equipment, or a huge time commitment. I love making flatbread by hand because it’s not precious or complicated, but it does change the feeling of the meal. Store bought bread is obviously useful, but it’s empowering to show ourselves that we don’t have to be quite so dependent on industrial convenience.

I’m particularly obsessed with serving these with the curried chickpeas, charred runner bean, and herby yogurt situation as pictured above — an Anna Jones recipe on repeat for us in summer — but they’re honestly happy alongside almost anything.

Sprouted Spelt Flatbreads

Makes 4 flatbreads