Classic & Modern Spelt Recipes for Every Meal

Easy Baked Spelt Paneer Tikka Wraps with Mint Yogurt

Bake paneer tikka on one sheet pan, then roll it in soft homemade spelt wraps with mint yogurt. The paneer can marinate the night before.

Bake butter chicken and mozzarella over a spelt yogurt flatbread base. Ready in 65 minutes, and the sauce can be made two days ahead.

Bake spelt naan pockets stuffed with yogurt-marinated tandoori chicken. No yeast, just a 20-minute dough rest, and you can fill them 12 hours ahead.

Pile cumin-spiced chickpeas, harissa tomato, and feta on a baked, no-yeast spelt flatbread. Ready in 44 minutes, with edges that stay crisp.

Bake spelt khachapuri boats filled with melted mozzarella and feta, topped with a runny egg. The dough can rise overnight in the fridge.

Bake spelt pide boats filled with garlicky spinach and feta. The dough rises in 60 minutes, and each baked pide stays soft inside with crisp rims.

Bake spelt pitta wedges with a cumin and paprika shawarma rub until crisp, then dip into lemony hummus. Ready in 31 minutes and easy to make ahead.

Cook spelt falafel waffles in a waffle iron until crisp outside and soft inside. Lemon tahini sauce and no deep frying, ready in under an hour.

Sear pulled king oyster mushrooms in a smoky soy-maple glaze, then fill homemade spelt tortillas. Ready in 58 minutes.

Braise chuck in guajillo and ancho chile, then crisp it with Oaxaca cheese in spelt tortillas. Birria-style filling that keeps 3 to 4 days.

Sear chipotle-marinated chicken thighs and fold them into soft homemade spelt tortillas with lime slaw. No yeast, 70 minutes, serves 4.

Skillet-cook spelt flatbread in 3 to 4 minutes, then top with charred corn, lime crema and cotija for a soft, crisp-edged dinner in 55 minutes.

Roast crispy potatoes, then fold them into homemade spelt tortillas with eggs and beans. Four burritos, 55 minutes, and they freeze well.

Bake spelt-crumbed chicken cutlets at 220 C, top with mozzarella and marinara, and serve on toasted rolls. Crisp without frying, ready in 55 minutes.

Pan-toast spelt bread with corned beef, Swiss, sauerkraut and homemade Russian dressing for a crisp, melty lunch in 20 minutes.

Bake soft spelt rolls, fill them with thin-sliced roast beef and Swiss, and dip in a savory beef jus. Rolls can be baked a day ahead.

Bake a yogurt-spelt flatbread topped with seared steak, onion, pepper and provolone. Ready in 45 minutes with a soft base and crisp edges.

Bake spelt cheeseburger hand pies with seasoned beef, cheddar and pickles in a buttery crust. They freeze well and bake from frozen.

Braise chicken thighs in smoked paprika and tomato, then skillet-crisp them in homemade spelt tortillas. The filling keeps 3 to 4 days.

Shallow-fry spelt-crusted cod strips for crispy tacos with lime slaw. The crust stays light and dinner is ready in 55 minutes.