Place spinach, garlic, salt, olive oil, coconut yoghurt and sparkling water in the jug of a blender. Process until smooth.
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.
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.
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.
Place cooked spinach flatbreads in a tea towel and fold the edges to cover the flatbreads and keep them warm.
To serve, slather spinach flatbreads with coconut yoghurt and top with pickled beetroot, quinoa, black beans, salad leaves and hot sauce.
You can substitute spelt with wholemeal/whole wheat/plain flour.