Emmer Farro Flatbread

Emmer Farro Flatbread


This basic crust recipe is a slight modification from Maria Speck's Spelt Crust Pizza. You can find the original recipe in her book Ancient Grains for Modern Meals. Or an online version here. 

What You'll Need

2 cups Emmer Farro Flour

2 tsp baking powder

3/4 tsp salt

1/2 tsp sugar

1 cup ricotta cheese

1/4 cup whole milk

2 tbsp olive oil

1 large egg (or 2, if your chickens lay tiny eggs like mine do)

Cornmeal, for the the pizza stone

Topping Ideas:**


Sour cream, Sliced Fennel, Prosciutto and Apples

Grilled steak, Gorgonzola cheese, arugula and mushrooms

Smoked salmon, cream cheese, capers and dill

Fresh tomatoes, basil and mozzarella


  1. Put all the dry ingredients in the food processor and pulse. In a separate bowl mix the cheese, milk, olive oil and egg together. Add the wet mixture to the dry mixture in thirds, stopping between additions to pulse everything together. The dough will form into a rough ball.

  2. Take the dough ball out of the food processor and knead by hand until it forms a smooth cohesive ball. Wrap the dough in plastic wrap and set aside for 30 minutes to rest at room temperature.

  3. While you are waiting, preheat the oven with the pizza stone inside to 425 degrees. After the dough has rested, unwrap and split into two even pieces. Dust your work surface with flour and roll the dough out until it is as thick as two stacked dimes.

  4. Add your favorite toppings.

  5. Dust the pizza stone with cornmeal and bake the flatbread on teh stone for 15-20 minutes. Repeat with the second piece of dough for a second pizza.

Makes 2 flatbreads.

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