Flatbreads make the perfect accompaniment to a meal or can be served as a snack or starter with dips, meze or salad. Try this delicious herby spelt and yogurt flatbread recipe from food stylist and editor Frankie Unsworth.

Herby spelt and yoghurt flatbreads
(Kristin Perers/PA)
Herby spelt and yoghurt flatbreads
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Nutrition Facts
Herby spelt and yoghurt flatbreads
Amount Per Serving
Calories 665 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 4g25%
Cholesterol 6mg2%
Sodium 608mg26%
Potassium 443mg13%
Carbohydrates 94g31%
Fiber 3g13%
Sugar 2g2%
Protein 16g32%
Vitamin A 84IU2%
Vitamin C 1mg1%
Calcium 178mg18%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Herby spelt and yoghurt flatbreads

Perfect served warm as an accompaniment, snack or starter
Prep Time30 minutes
Cook Time4 minutes
Total Time34 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Mediterranean
Servings: 2
Calories: 665kcal
Author: Frankie Unsworth


  • Large bowl
  • Frying pan


  • 250 g white spelt flour (or strong white bread flour) plus extra for dusting
  • 1 tsp baking powder
  • 1/2 tsp fine sea salt
  • 85 ml natural yoghurt
  • 85 ml warm water
  • 1 - 2 tbsp extra virgin olive oil
  • 1 large handful mixed herbs (I use a mix of flowering chives, oregano, borage, thyme, sage or rosemary)
  • Goat’s milk ricotta to serve (optional)
  • Pistachio dukkah or other seeds, such as sesame, nigella or black onion (optional)


  • Mix together the flour, baking powder and salt in a large bowl. Make a well in the centre and pour in the yoghurt and warm water. Combine to make a slightly sticky mixture. Turn out and knead for a good five minutes until you have a smooth ball. Leave to rest for at least 15 minutes in the bowl, covered with cling film or a clean, damp tea towel. (It’s even better if rested for a few hours.)
  • Divide the dough in half. Lightly flour a work surface and roll one half into a circle about 5mm thick. Brush the top with some of the oil and sprinkle with half of the herbs – the more haphazardly the better – leaving some of the sprigs whole. Repeat this step with the remaining piece of dough.
  • Preheat the grill to high.
  • Place a large frying pan over a high heat until it is as hot as possible. Add the first flatbread and cook for two minutes, or until the base is golden and the edges are puffing up. Place under the grill for a further one to two minutes, or until the top is looking golden in patches and the herbs have wilted into the bread. Set aside while you cook the other flatbread.
  • Serve the flatbreads warm as an accompaniment, snack or starter. I often pair them with my goatʼs milk ricotta scattered with some pistachio dukkah or seeds.


Calories: 665kcal | Carbohydrates: 94g | Protein: 16g | Fat: 24g | Saturated Fat: 4g | Cholesterol: 6mg | Sodium: 608mg | Potassium: 443mg | Fiber: 3g | Sugar: 2g | Vitamin A: 84IU | Vitamin C: 1mg | Calcium: 178mg | Iron: 1mg


The New Art of Cooking: A Modern Guide to Preparing And Styling Delicious Food by Frankie Unsworth is published by Bloomsbury. Photography Kristin Perers. 

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