This recipe for Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower is my contribution to the Faithful to Nature #faithfulfood Organic Recipe Challenge.

Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower

The brief was to create a seasonal, vegetarian and organic family meal using only fresh organic produce and pantry products from the Faithful to Nature online store. I loved the idea of the challenge so there was no question that I would want to take part and decided that I would want to challenge myself in the process and work with a product or products I have not used before.

Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower

Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower

I liked the idea of a sharing style family meal that is not only summery, healthy and delicious but where each person can create his or her own meal and the flatbread idea came from that. I decided to make the flatbread with a flour I have never used and the spelt flour caught my eye. From there I just played with various ideas as toppings. I thought the combination of chickpeas and cauliflower would be delicious (and filling) and spiced it with a garam masala I ordered from the online store.

Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower

Food is not just about taste but also about colour and texture and the coleslaw adds a pop of colour and as well as texture to the meal. I made a quick dressing with some organic yoghurt, fresh garlic, tahini, lime juice and maple syrup for just a bit of sweetness to compliment the spiced cauliflower and chickpeas. Tahini is an absolute must to any coleslaw dressing from now on – it really works for me.

Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower

I think all these elements work really well together. The flatbread has a wholewheat texture and taste with a great nutty flavour. If you want to add a bit more heat to the roasted cauliflower and chickpeas add a good pinch of dried chilli flakes. Use a mix of red and green cabbage for the slaw and a good squeeze of lime lifts the flavours beautifully. I added some more heat serving it with home pickled jalapenos chillies.

Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower

Spelt flour is a whole grain non wheat flour. The grain has been cultivated for centuries and have quite a nutty flavour and wholegrain appearance. The gluten in spelt breaks down easily and care should be taken not to overmix the dough for the flatbreads and be sure to let the dough rest. And use lots of flour on the surface when rolling and don’t roll them out too thin – about 15 – 18cm diameter is just fine – they will tear easily if too thin.


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Spelt Flatbreads with Spiced Roasted Chickpeas and Cauliflower


  • 1 cup organic natural yogurt
  • 2 tbsp tahini paste
  • Juice of 1 lime
  • 1 tbsp maple syrup
  • 1 clove garlic, crushed
  • Salt and pepper to season
  • SLAW:
  • 1 medium sized red cabbage (or mix of red and green), thinly sliced
  • 2 medium carrots, grated
  • 1 small red onion, thinly sliced
  • 2 tbsp Garam Masala
  • 1 tbsp smoked paprika
  • ½ tsp chilli flakes
  • Salt and black pepper to season
  • 1 medium head of cauliflower
  • 2 cups of cooked chickpeas
  • melted coconut oil for drizzling
  • SPELT FLATBREADS(makes about 8) :
  • 200g spelt flour
  • ¼ tsp salt
  • 1 tbsp melted coconut oil
  • 120ml water


  1. While the dough rests make the slaw
  2. Then roast the veggies and while they roast, roll and cook the flatbreads
  4. Place the spelt flour into a mixing bowl with the sea salt and mix to combine.
  5. Make a well in the center of the flour and using a fork stir in the oil and water
  6. Keep mixing with a fork until the ingredients have come together in a soft dough
  7. If very sticky add another tablespoon or so of flour
  8. Knead briefly for a minute or so, cover and let it rest for 20 minutes
  9. Divide the dough into 8 equal pieces, cover and work with one flatbread at a time
  10. Roll a piece of dough into a ball and gently roll out to a 15 - 18cm disk in diameter on a well floured surface.
  11. Heat a non stick pan over a medium high heat and cook each flatbread for about 1 minute or so until it starts to brown and blister and flip over and cook for another minutes
  12. Repeat with the remaining pieces of dough
  13. Use 2 pans to cook 2 flatbreads at a time to speed up the process
  16. Place all the dressing ingredients in a bowl and mix well
  17. Spoon half the dressing out and reserve
  18. Add the vegetables to the dressing in the bowl and toss together until well coated
  19. Place the slaw and reserved dressing in the fridge until serving
  21. Pre-heat oven to 200 degrees C
  22. Place the spice mix ingredients in a bowl and mix together
  23. Separate all of the cauliflower florets into bite size pieces
  24. Place florets and chickpeas in a bowl and drizzle well with olive oil and sprinkle with spice mix
  25. Use your hands to toss everything together until well coated
  26. Place the cauliflower and chickpeas on an oven tray (making sure not to crowd the tray) and roast for about 25 minutes, stirring once, until crispy and cooked
  27. TO SERVE
  28. sliced jalapenos, if desired
  29. sesame seeds
  30. lime wedges
  31. Top each flatbread with the spiced veggies
  32. Top with some slaw and add a spoon or two of the reserved dressing
  33. Top with some jalapenos, sesame seeds and a squeeze of lime juice
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