Method
1 Place spinach, garlic, salt, olive oil, coconut yoghurt and sparkling water in the jug of a blender. Process until smooth.
2 Place spelt flour in a medium bowl. Make a well in the centre. Add the spinach mix in the well. Using a wooden spoon, mix into a rough dough.
3 Dust a clean working surface with spelt flour. Place the dough on the flour and knead it until smooth. Divide dough into 8 equal portions. Roll each portion in a round shape. Flatten it with the palm of your hand and dust both sides with flour. Using a rolling pin, roll the dough into a 6-inch round shape. Repeat with the remaining dough portions.
4 Heat a frying pan on medium. Place the rolled flatbread on the frying pan and fry each side for approximately 2-3 minutes until cooked and golden.
5 Place cooked flatbreads in a tea towel and fold the edges to cover the flatbreads and keep them warm.
6 To serve, slather flatbreads with coconut yoghurt and top with pickled beetroot, quinoa, black beans, salad leaves and hot sauce.
