Heart Of The House

Baked Kefir Flatbread

Baked Kefir Flatbread (Chapati)


1 3/4 cup wholemeal spelt
about 3/4 cup kefir
1 teaspoon celtic sea salt
melted ghee or butter
optional – sesame seeds, poppy seeds, fennel seeds, cumin, chopped garlic, different herbs, etc. (optional)


  • You need to prepare the dough the day before.  Add enough kefir to the flour and salt to make a nice kneading bread dough.  Knead until dough is elastic and smooth.
  • Place in a bowl, cover with a clean kitchen towel. 
Leave overnight in a warm place.
  • Next day, when the dough is well risen , knock it down
 and divide into equal portion about golf ball size.  You can make them smaller or bigger, as you wish.
  • Stretch them out by hand  or rolling pin to about
 1/2 cm thick.
  • Place on a well oiled baking tray dusted with some flour, cover and leave in a warm place for about30 minutes or until risen.
  • Before baking, gently brush the tops with the melted ghee or butter and sprinkle with seeds or herbs of your choice.  (This step is optional but I love  giving the bread different flavours and it does add a nice touch.)
  • Place in preheated oven at 220ºC and  bake for about 10 minutes or 
until they have coloured a bit. (The ones above were a little overdone, should be soft.)

Note:  Alternatively you can heat a pan on a medium flame and cook your kefir bread on it.


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