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Bread - Rye, Spelt, and Whole Wheat Flat Bread

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Bread - Rye, Spelt, and Whole Wheat Flat Bread


Rye, Spelt, and Whole Wheat Flat Bread For each bread:
1/3 cup Rye Flour, whole grain
1/3 cup Spelt Flour, whole grain
1/3 cup Whole Wheat Flour
1/2 tsp. Caraway Seeds
(To enlarge the photo of the rye, spelt, and whole wheat flat bread, click on the photo or link)
Bread - Rye, Spelt, and Whole Wheat Flat Bread


There are basically two ways of making an unleavened flat bread: the ingredients can be mixed together into the consistency of a thick pancake batter, or kneaded together like bread dough. With either method, the finished texture of the flat bread will be chewier than leavened bread, and more like that of a pita or tortilla.

Place the rye, spelt, and whole wheat flour in a mixing bowl. Add the caraway seeds and about 1/3 cup water for each cup of flour and mix or knead into the consistency you desire, adding additional water as needed.

If you are making more than on flat bread, then divide the dough into the number of flat breads or pita you desire to make.


If you are making the dough the soft way, scoop out the amount of dough batter for one flat bread onto a large microwaveable plate, smooth it out and place in the microwave oven on high heat for about 4 minutes or until the top surface is no longer soft like batter in the center. Then using a spatula, carefully slide it around and under the flat bread to loosen it from the plate and flip it over. If it is still soft on the bottom, then bake for another minute or two, until it is no longer wet. Be careful not to over cook.

If you are making the flat bread from a bread dough consistency, dust the outside of each flat bread dough ball with a little flour, flatten it out into a flat round shape, and bake either in the microwave oven (as above), but shorten the baking time a little, or bake in a conventional oven at 350-375 degrees on a preheated pizza or baking pan until it bakes to the consistency you desire.*

In the conventional oven you you will almost always see the bread puff up, as is necessary for making a pita bread. Usually, when the bread fully puffs up, it has finished baking. See below.*

In a microwave over, you may also notice that the flat bread may begin to puff up and separate like a pita bread.

*In a conventional oven, it is not necessary to turn over the flat bread, but as soon as the bread is firm to the touch, but not hard, remove from the oven and cool on a wire rack.

Serve and enjoy.

Ingredients Information

Caraway Seeds



Wheat, Hard Red

Utensils and Equipment Information

Baking Pan, Stoneware

Bowls, Glass Baking, Mixing, and Serving

Measuring Cups, Dry

Measuring Cup, Liquid

Measuring Spoons

Pizza Stone

Spoon, Large Mixing