This flatbread recipe from Christoffer Hruskova contains both spelt and rye flour and is not unleavened as it contains dried yeast. This flatbread would be perfect with a good lump of soft cheese

In a mixing bowl, combine the lukewarm water with the yeast and leave for 10 minutes
Mix in both of the flours until a smooth dough forms. Leave the dough to rest for 20 minutes
Separate the dough into four parts and then roll each part out as thinly as possible
Place each flatbread on a flat baking tray and bake the bread in the oven for 15 minutes at 170°C/gas mark 3
Remove the baked bread from the oven and sprinkle with oil and sea salt before serving
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Spelt and rye flatbread

  • 400ml of water, lukewarm
  • 10g of dried yeast
  • 200g of spelt flour
  • 250g of rye flour
  • rapeseed oil
  • Sea salt

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Christoffer Hruskova shares his flatbread recipe that uses spelt and rye. A perfect accompaniment to soft cheese or houmous