Recipe Book

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Spelt Flatbreads with Tzatziki

A truly versatile recipe, these little flatbreads are made with nourishing whole foods and make a great alternative to store bought pitta and wraps which are often full of additives and preservatives.

Perfect as part of a grazing plate with tzatziki or humus, veggie sticks and a couple of our Chicken, Apple & Carrot Meatballs. They also work perfectly as a pizza base with tomato sauce, grated mozzarella and your favourite toppings, are a fantastic alternative for tacos, or fill with leftover bolognaise & grated cheese before folding and frying for a quick and delicious cheesy quesadilla for lunch! The opportunities are endless!

Ingredients

Flatbreads
• 260g spelt flour
• 20g ground flaxseeds
• 1 & 1/2 tsp baking powder
• 250g greek yoghurt

Tzatziki
• 100g greek yoghurt
• 1/2 cucumber, grated
• 1/2 tsp ground cumin
• pinch of salt & peper

Method

Makes 12-15 small flatbreads.
1. Add the spelt flour, ground flaxseeds & baking powder to a large bowl and whisk to combine.
2. Stir in the greek yoghurt and then use your hands to bring the dough together into a ball.
3. Add in 1 tbsp water if the dough looks fry and knead for a few minutes until soft and elastic.
4. Divide the dough into small pieces, sprinkle with some additional flour and using a rolling pin, roll each piece into a circle roughly 5mm thick.
5. Heat a large non-stick frying pan over a medium-high heat and fry the flatbreads for 1-2 minutes on each side, or until speckled with brown spots and puffed a little.
6. Allow to cool before serving.
7. To make the tzatziki, grate the cucumber and squeeze out as much of the liquid as possible.
8. Combine the grated cucumber with the greek yoghurt, cumin and season lightly with salt & pepper.
9. The flatbreads are best eaten fresh, but will keep in your pantry for 2-3 days and can be warmed in the toaster before serving. Alternatively they can be frozen, which a sheet of baking paper between each flatbread.