Spelt Flatbreads

topped with feta, roasted tomatoes and courgettes

It’s been a bumper summer for tomatoes and courgettes at the Mill this year. Thanks to Debbie, we have a beautiful range of tomatoes of varying colours, including (the fantastically named) Yellow Submarine, Black Cherry, Green Zebra and San Marzano varieties. These were the inspiration for this dish, roasting the vegetables in cumin and paprika with some garlic and onion for a fantastic flavour. Topped with crumbly feta cheese, this is a perfect light lunch or “last-of-the-summer” dinner.

The spelt flour mixed with the yoghurt creates a slightly sticky dough, so when it comes to shaping your flatbreads, wet your hands with a little cold water. This makes the dough much easier to handle. If you don’t want to use spelt flour, you can substitute strong white bread flour instead, which will give you a chewier and firmer texture.

Serves 4



  • 120ml tepid water
  • 1 ¼ tsp active dried yeast
  • 1 tsp sugar
  • 250g white spelt flour
  • ¾ tsp sea salt
  • 1 tbsp vegetable oil
  • 2 generous tbsp natural yoghurt
  • melted butter, for frying
  • 200g natural yoghurt
  • handful of fresh mint leaves, finely chopped (roughly 15 leaves)
  • juice of eighth of a lemon
  • grating of black pepper
  • 1 red onion, peeled and cut into wedges
  • 40ml olive oil
  • 1 tsp ground cumin
  • 1 tsp ground paprika
  • pinch of dried chilli flakes
  • pinch of salt
  • 350g tomatoes, quartered
  • 2 small courgettes, sliced
  • 2 cloves of garlic, peeled
  • 120g feta cheese, crumbled


To make the flat breads, place the water, yeast and sugar in a jug and gently stir to dissolve the yeast. Set to one side.

Place the flour in a mixing bowl and add the salt. Mix in the oil, yoghurt and yeast mixture, and combine to make a soft dough.  Knead the dough until it becomes soft and firm then place it in a lightly oiled bowl, cover, and leave to rest at room temperature for 2 hours, or until doubled in size.

In the meantime, blitz all your ingredients for the dip in a spice grinder, or you can do it by hand with a fork if you don’t have one, just make sure to slice the mint very finely if so. Place it in the fridge to infuse.

About 20 minutes before you want to start cooking your flatbreads, prepare your roasted vegetables. Heat your oven to 230°C. In a roasting tray, coat the onions in the olive oil and spices plus a pinch of salt, and bake for 10 minutes. Add the tomatoes, courgettes and garlic and coat them in the oil – drizzle more on top if needed – and roast for 15 minutes.

To cook the flatbreads, heat a heavy griddle pan brushed with melted butter. Knock back the dough and divide it into four equal lumps. Work with them one at a time (keeping the rest covered), and use your palm and fingers to fashion them into tear drop shaped breads, roughly 2mm thick. Place it on the griddle pan and cook over a medium heat, until the dough turns golden. This will take about 3 minutes each side. You will probably need to cook the flatbreads in batches, so you may want to keep the cooked ones warm by wrapping them in a clean tea towel, or placing them under the grill on a very low heat.

To serve, top the flatbreads with the roasted vegetable mix, and crumble feta over the top while they are still hot. Add a generous drizzle of the yoghurt dressing, and serve immediately.