Preheat oven to 200 degrees C and grease 2 flat oven trays.
Place dry ingredients in a medium bowl, making sure there are no lumps in the bicarb soda.
In a measuring jug, place the yogurt, water, honey and egg. The egg is not essential but I feel it helps the rolls stay fresh for longer. Mix together to break up the egg and disperse the honey.
Pour wet ingredients into the dry, and with a flat knife bring the mix into a ball, similar to a scone mixture. I finish bringing the mix together with my hands. It shouldn't be too sticky as it will be difficult to form into the rolls. It is not necessary to knead, just form into a round shape and cut into 8 pieces. Shape each piece into a flattish roll about 1.5 cm thick. (You may need to roll them in some flour if they are a bit sticky.)
Place on trays and bake for 13 to 15 minutes. Enjoy!
Spelt flour is more water soluble than wheat flour so it need less liquid than wheat flour. Keep this in mind when baking with it.