Mediterranean Spelt Flatbread
This flatbread makes a great appetizer too. Just cut it into smaller pieces for a great party food.
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- Prep time
- 15 min
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- Servings
- 8 Servings
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- Serving size
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1 slice
Ingredients
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nonstick cooking spray
- 1
- 1
-
-
warm water
- 3/4 cup
- 3/4 cup
-
-
active dry yeast
- 1 package
- 1 package
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-
eggs
- 1
- 1
-
-
salt (optional)
- 1/2 tsp
- 1/2 tsp
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spelt flour (plus extra for dusting)
- 2 cup
- 2 cup
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-
yellow bell pepper (thinly sliced)
- 1
- 1
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grape tomatoes (halved)
- 1 cup
- 1 cup
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arugula
- 3 cup
- 3 cup
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feta cheese (reduced fat)
- 3 oz
- 85 g
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olive oil
- 1 1/2 tbsp
- 1 1/2 tbsp
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balsamic vinegar
- 2 tbsp
- 2 tbsp
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black pepper
- 1/4 tsp
- 1/4 tsp
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Directions
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Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Set aside.
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Add the yeast to warm water and let sit for 5 minutes. The yeast should be foamy. Whisk in the egg and salt, then stir in flour to form a ball. Dough will be sticky. Set aside, covered.
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Toss yellow bell pepper, grape tomatoes, arugula, and feta cheese with olive oil, balsamic vinegar, and black pepper.
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Dust your hands with additional spelt flour and spread the dough onto a baking sheet to form about a 9-inch x 13-inch rectangle or larger. The dough should be relatively thin.
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Pour the vegetable mixture evenly over the dough, leaving about 1/2 inch around the edge.
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Bake for 20 minutes, then cut into 8 pieces.