Mediterranean Spelt Flatbread

Mediterranean Spelt Flatbread
Recipe photo may include foods and ingredients that are not a part of this recipe and not included in the nutrition analysis.

This flatbread makes a great appetizer too. Just cut it into smaller pieces for a great party food.

  • Prep time
    15 min
  • Servings
    8 Servings
  • Serving size
    1 slice
Nutrition Facts

Nutrition Facts

8 Servings

  • Serving Size
    1 slice
  • Amount per serving Calories 185

  • Total Fat 6g
    • Saturated Fat 1.5g
  • Cholesterol 30mg
  • Sodium 145mg
  • Total Carbohydrate 26g
    • Dietary Fiber 5g
    • Total Sugars 2g
  • Protein 8g
  • Potassium 280mg


  • nonstick cooking spray
  • warm water
    3/4 cup
  • active dry yeast
    1 package
  • eggs
  • salt (optional)
    1/2 tsp
  • spelt flour (plus extra for dusting)
    2 cup
  • yellow bell pepper (thinly sliced)
  • grape tomatoes (halved)
    1 cup
  • arugula
    3 cup
  • feta cheese (reduced fat)
    3 oz
  • olive oil
    1 1/2 tbsp
  • balsamic vinegar
    2 tbsp
  • black pepper
    1/4 tsp


  1. Preheat the oven to 400 degrees F. Coat a large baking sheet with cooking spray. Set aside.

  2. 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.

  3. Toss yellow bell pepper, grape tomatoes, arugula, and feta cheese with olive oil, balsamic vinegar, and black pepper.

  4. 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.

  5. Pour the vegetable mixture evenly over the dough, leaving about 1/2 inch around the edge.

  6. Bake for 20 minutes, then cut into 8 pieces.