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1 Ingredient Chia Flatbreads (V, GF, Oil-Free)

Flexible, puffy, easy-to-make 1 ingredient chia flatbreads! They are vegan, oil-free, keto & grain-free, plus 5 g protein & 10 g fiber each.

a stack of chia flatbreads on a black plate

I have taken to heart the “use what you have” motto in my latest recipe developments. Rather than looking for new ingredients, I am re-thinking what I can do with the favorite (yet neglected) options that are already in my pantry and freezer.

(How is that for justification of my reluctance/procrastination to go grocery shopping? ?).

For example, chia seeds. I love flaxseed meal here at powerhungry, but chia seeds have gotten short shrift by comparison. I am ready to change that, beginning with a bread recipe you will want to make asap:

1 ingredient chia flatbreads. Correction: 1 INGREDIENT CHIA FLATBREADS!!!!

A stack of chia seed flatbreads on a black plate, positioned on top of a blue patterned napkin

Call Them Chia Flatbreads, Chia Tortillas, or Chia Naan

Call these chia breads whatever you like, because you can use them in place of any unleavened bread.

For example, call them chia tortillas and fold or roll them for tacos, burritos or accompaniment for rice, beans, guacamole and more. Think of them as chia naan (they are similarly soft and puffy), pairing them with favorite Southeast Asian curries, stews, or daal.

For everything else, think of them as universal chia flatbreads, perfect for snacking, accompanying meals, and wrapping up fillings for rolled sandwiches.

Benefits of Easy 1 Ingredient Chia Flatbreads

No matter what kind of eating plan you follow, these chia flatbreads will most likely fit in. Here is a list of their many benefits:

  • Vegan (no eggs, no dairy)
  • Oil-free
  • Paleo
  • Keto
  • High Fiber (10 grams per flatbread)
  • 5 grams protein per flatbread
  • Grain-free
  • Gluten-free
  • Nut-free
  • Sugar-free

Only 1 Ingredient 

The exact amounts of each ingredient are indicated in the recipe card at the end of the post.

The one ingredient for these flatbreads is chia seeds, ground into a flour. A bit of water is added to make the dough. Salt can be added (I like to add a small amount), but it is not required.

You can purchase chia seed flour or grind whole chia seeds yourself. I prefer the latter option because:

  1. Whole chia seeds cost less than ground chia seeds.
  2. I only have to buy one ingredient, not two.
  3. Whole seeds stay fresher longer than ground seeds.

How to Grind Chia Seeds into Flour

Grinding chia seeds into flour is both fast and easy.

Grind in a small blender or electric coffee mill.

Measure the amount of chia seeds called for in the recipe (in this case, 1 cup, or 120 grams). Depending on the capacity of the device you are using, process all, or a portion of the seeds at a time. I suggest pulsing to grind, and shaking the coffee mill or blender (hold on to the lid!) in between pulses to ensure an even grind. Process until the seeds are a fine flour.

Grind in a blender or food processor.

You will have the best results by grinding more than you need for this recipe. Most regular size blenders need at least 1 and 1/2 cups of ingredients to blend properly. Process the seed until finely ground and measure or weigh the amount needed for the recipe.

The resulting chia flour will be a lighter color (not black, like the outer coating) after finely grinding.

two bowls, one filled with chia seeds, one with chia flour

How to Make 1 Ingredient Chia Flatbreads

Step 1: Grind the Chia Seeds into a Flour

First, grind the chia seeds into in a fine flour, as described above. Measure out 1 cup (120 grams) of flour. If using cups, rather than weights to measure, lightly pack the chia flour into the measuring cup to achieve an accurate measurement.

a lightly packed silver measuring cup filled with chia seed flour.

Transfer the measured chia seed flour into a medium bowl. If adding salt (or other seasonings), whisk in at this point.

Step 2: Add Boiling Water

Add the boiling water to the bowl stirring until completely blended. Let the mixture stand for 10 minutes to cool and thicken into a dough. Pat the dough into an even round of dough while in the bowl.

4 photo collage showing how to mix the dough for chia seed flatbreads

Step 3: Divide & Shape the Dough

Divide the dough into 4 equal portions. The dough should not feel sticky. If it does, add a little bit more chia seed flour until it no longer sticks to your hands. Shape the dough into four balls.

chia flatbread dough divided into four balls

Step 4: Roll the Dough

chia flatbread dough getting rolled into a round shape

Place one of the dough balls between two sheets plastic wrap or no stick parchment paper. You can also roll these pretty

Using a rolling pin, roll the dough into a circle. I rolled mine into 7 inch (17.5 cm) diameter circles. You can roll them larger (8 inch diameter) for thinner flatbreads or smaller (6 inch diameter) for thicker flatbreads. The circles need not be perfect on the first try. If the flatbread has holes or uneven patches, pinch off pieces of dough from one place and press them into another, as needed. 

Step 5: Cook the Flatbreads

Warm a medium to large skillet over medium heat until hot. I recommend using a seasoned cast iron skillet or other nonstick skillet for cooking the breads.

Remove the flatbread from the paper or plastic wrap. I know this photo looks bizarre, but I took it to show that the dough is very easy to handle, and not sticky at all:

photo of chia dough on a hand

Place the flatbread dough in the pan.

Cook the flatbread for 1.5 to 2 minutes. It will start to puff up in places. Slide a spatula underneath and flip it over. Cook for 1 to 2 minutes longer until both sides of the flatbread are browned and the bread has puffed.

2 photo collage showing how chia flatbreads are cooked

Transfer the flatbread to a cooling rack to cool and repeat with the remaining pieces of dough. The breads will deflate as they cool, but will still be thicker than the uncooked dough.

chia flatbread on a cooling rack

Use as you Would Any Flatbread or Tortillas

Use the easy 1 ingredient chia flatbreads in countless ways with any variety of cuisine. They are soft and flexible when chilled or warmed. You can roll, fold or quarter them to enclose any filling you choose.

photo of three chia flatbreads, folded, rolled and quartered

Happy eating!


How Should I Store the Flatbreads?

Store the cooled flatbreads in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Can I Add Flavorings to the Chia Flatbreads?

Yes! Add dried or fresh herbs, ground spices (sweet or savory), garlic powder, onion powder, hot sauce, directly to the dough.

Why is My Dough Too Thick or Too Moist?

The answer is most likely measurement.

Use a digital kitchen scale for consistent recipe results. 1 cup of flaxseed meal can vary tremendously, depending on how it is packed or spooned into the measuring cup. But 120 grams of ground chia seeds is always 120 grams of ground chia seeds.

The great news is that it is easy to fix the dough. Add a little more chia flour if the dough is too moist, or more water if the dough is too dry. The dough should be soft, pliable, and not sticky at all.

Can I Make Easy 1 Ingredient Chia Flatbreads Large?

Yes! You can divide this quantity of dough in thirds or in half to roll extra large flatbreads. Use a large skillet to cook the flatbreads.

Can I Make the Dough Ahead of Time?

Absolutely! The dough can be made and stored–in an airtight container in the refrigerator–for up to 1 week. 

I Do Not Have a Rolling Pin. What Can I Use Instead?

A large (still filled) can or wine bottle can be used in place of a rolling pin.

If you have a tortilla press, you can use it to make smaller flatbreads (about 6-inch diameter). Or use the press for the initial flattening, and then continue to roll to a large size.

Can I Use Flaxseed Meal in Place of the Ground Chia Seeds?

Yes! Follow the directions in this recipe–1-Ingredient Flax Tortillas–to make a flaxseed equivalent.

a stack of chia flatbreads on a black plate

1 Ingredient Chia Flatbreads (Oil-free, V, GF)

Yield: 4 medium flatbreads
Prep Time: 15 minutes
Cook Time: 3 minutes
Total Time: 18 minutes

Flexible, puffy, easy-to-make 1 ingredient chia flatbreads! They are vegan, oil-free, keto & grain-free, plus 5 g protein & 10 g fiber each.


  • 120 grams (about 10 tablespoons) chia seeds
  • Optional: 1/4 teaspoon salt
  • 2/3 cup (158 mL) boiling water


    1. Process the chia seeds in bullet type of blender or coffee grinder until ground into a fine flour. (If grinding in a regular size blender, you will need to grind about 1 to 1 and 1/2 cups of seeds for the blender to grind properly; measue one lightly packed cup/ 120 grams after grinding for this method).
    2. Transfer the ground seeds to a medium bowl and whisk in (optional) salt.
    3. Add the boiling water to the bowl, stirring until combined. Let stand 10 minutes to thicken and cool. Press dough into an even thickness in bowl (it should not feel sticky. If it does, add a little bit more ground chia ).
    4. Cut, or otherwise divide, the dough into 4 equal pieces. Shape each piece of dough into a ball.
    5. Place one dough ball between two large pieces of plastic wrap or parchment paper. Using a rolling pin, roll into a 7-inch (17.5 cm) circle.
    6. Heat a large or medium no-stick skillet over medium-high heat until hot. Carefully peel off top layer of paper. Place flatbread, dough side down, into your hand and peel of the second piece of paper. Place flatbread in hot skillet.
    7. Cook the flatbread for 1.5 to 2 minutes until it puffs slightly and the bottom is browned in spots (when you lift flatbread with a spatula). Flip the flatbread and cook the other side for about 1 to 2 minutes longer until puffed and lightly browned on the other side.
    8. Transfer the flatbread to a metal cooling rack and repeat with remaining pieces of dough. The flatbreads are delicious warm, room temperature, or cold.


Storage: Store the cooled flatbreads in an airtight container at cool room temperature for 2 days, the refrigerator for 2 weeks or the freezer for up to 6 months.

Use fresh chia seeds/ chia flour: Chia seeds, like all nuts and seeds, have a high oil contenet. As such, they can go bad (rancid) if not properly stored. If the the chia seeds or chia flour is not fresh, the flatbreads will not taste fresh, ether.

Nutrition Information
Yield 4 Serving Size 1
Amount Per Serving Calories 146Total Fat 9gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 8gCholesterol 0mgSodium 5mgCarbohydrates 13gFiber 10gSugar 0gProtein 5g

The nutritional information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands and optional ingredients can change the nutritional information in any given recipe.

Did you make this recipe?

Tag @powerhungrycamilla on Instagram and hashtag it #powerhungrycamilla

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Saturday 27th of May 2023

Dear Camilla,

your recipes and your efforts you take to create them are "simply the best!" I have just made twice the batter and put it in a muffin tin (size 12). At 200 degrees into the oven for about 45 min. - love it with the crispy crust. Success!


Tuesday 30th of May 2023

Agatha! You made my day, and then some :) I am so happy you like these flatbreads, as well as some of my other recipes. Thank you so much!


Tuesday 3rd of January 2023

I don’t know what I was expecting, but I was absolutely delighted with these! I had one warm out of the frying pan with a bit of vegan butter and it is the closest thing to bread I’ve had in some time. The recipe was straightforward and came together quickly. I will definitely be making these regularly!


Sunday 15th of January 2023

Hurrah! So fun when a recipe surprises like that, Bevan :) Glad these were such a success!


Monday 28th of November 2022

Another smash hit! One ingredient makes this? incredible

I was thinking of trying using white/black chia seeds to make the flaxseed 2 ingredient sandwich bread, or a blend of the two ingredients. Sounds crazy? Would be a complete protein like that :)

Will use this one for work, thank you very much!!


Monday 28th of November 2022

You are so welcome, Pauli! So happy that these little gems worked for you (I have been making them a lot for the past 2 weeks), Not crazy at all to try a blend of the flax and chia--go for it! I would love to hear how it goes :)


Saturday 19th of November 2022

This is a delicious creation Camilla! I made one savoury by filling it with vegan cheese and onion relish. The others I filled with nuts, seeds and date paste.

Looking forward to making these simple but tasty flatbreads again.

Thanks Camilla!


Monday 28th of November 2022

I am thrilled that you like them, Mel! Yum, I love the sound of your fillings (combinations of everything I love ❤️)!


Tuesday 15th of November 2022

these came out perfect! the texture is so good, my family enjoyed them with curry last night. Thank you for creating these genius recipes!


Tuesday 15th of November 2022

I am so glad you tried, and like, these, Sandra!

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