Say hello to your new favorite bread option: my 2-ingredient 100% amaranth flatbread! Soft, with crispy edges, is vegan, gluten-free, oil-free, flourless, and super-easy to make. Customize it countless ways with different toppings and stir-ins, or use it as a perfect pizza crust.
Easy Whole Grain Amaranth Bread
I always have room in my recipe arsenal for another flatbread recipe, especially one that is exceptional easy to make, versatile, and satisfying.
That (along with the two pound bag of amaranth in my freezer) is what inspired me to craft this 2-ingredient amaranth flatbread.
Made with whole grain amaranth (do not worry, I have an amaranth flour option, too, if that is what you have on hand), it is ready, start to finish, in under 30 minutes. Top it any which way you like (savory, sweet, or with pizza toppings) and take a bite!
What is Amaranth?
Amaranth is a teeny-tiny ancient grain (or, more precisely, a pseudocereal) that is native to Peru. It was a major food crop of the Aztecs and is loaded with calcium, magnesium, iron, phosphorus, potassium and B vitamins.
It shares many of the same features of quinoa, most notably that it is also considered a complete plant protein, boasting all of the essential amino acids. Amaranth is particularly abundant in lysine, an essential amino acid missing from most grains.
Further, amaranth is a rich source of essential fatty acids, including the heart-healthy oleic acid normally associated with olive oil. Amaranth is particularly beneficial for those following a vegetarian or vegan diet, thanks to its high levels of iron.
- Made with 2 ingredients (plus water & optional salt)
- Vegan (no eggs, no dairy)
- Good source of protein (4 grams per serving)
- Quick & easy (blend, pour & spread)
- Customizable (with stir-ins or toppings)
Ingredients for the Flatbread
The exact amounts of each ingredient are indicated in the recipe card at the end of the post.
- Amaranth: Use uncooked (raw) amaranth grain. I recommend rinsing the amaranth through a fine mesh sieve to remove any dust from packaging, as well as the natural saponins on the outside of the grains. I have instructions in the recipe card notes for using amaranth flour (if that is what you have on hand) in place of whole grain amaranth.
- Baking Powder: Make sure to use baking powder, not baking soda (they have very different strengths; the crust will taste truly dreadful with an equal amount of baking soda). If you need the flatbread to be 100% gluten-free, check the label to make sure that the baking powder is certified gluten-free.
You will also need some regular tap water. I like to add salt to the batter (1/4 teaspoon is just right for me), but it is optional (and/or adjustable to your needs and tastes). You can also, or alternatively, sprinkle some flaky salt on top of the batter before baking.
Step by Step Instructions
Note that the complete directions are also in the recipe card below.
Step One: Prep the Oven & Baking Pan
Step Two: Blend the Batter
Place the water and amaranth in a blender (high speed or regular). If you would like to add extra flavoring directly to the batter (e.g., fresh or dried herbs, garlic, black pepper), do so here.
Blend on high speed until mostly smooth. It is ok if the batter is not perfectly smooth. The grains should be broken down, but it is ok if they are not entirely pulverized.
Stop the blender at least once to scrape down the sides of the blender. Add the baking powder and optional salt. Blend to combine.
Step Three: Spread the Flatbread Batter
Scrape all of the batter onto the center of the prepared baking sheet. Use the back of a spoon, a silicone spatula, or offset spatula to spread the batter into an 8-inch (20 cm) wide x 11-inch (27.5 cm) long rectangle.
Optional: Add some toppings
If you like, add some toppings! Freshly chopped herbs (such as thyme or rosemary), a sprinkle of flaky salt, and/or seeds are a few of my favorite flatbread toppings.
For this batch, I sprinkled on a mix of sesame seeds, pepitas, and everything bagel seasoning.
Step Four: Bake the Bread
Bake the flatbread in the preheated oven for 15 to 20 minutes, or until the surface of the dough looks dry and the bread is golden brown. The edges of the flatbread will be slightly darker than the middle, and should appear crispy.
Step Five: Cool & Cut the Bread
Remove the flatbread from the oven and cool for five minutes on the baking sheet (this allows the bottom of the bread to continue to crisp up).
After the five minutes, use the parchment paper or silicone liner to slide the flatbread onto a large cooling rack to cool completely.
Use a large knife or pizza cuter to cut the bread into pieces. Or use your hand to tear the bread into any size piece you like!
For measurement sake, I cut the bread into 16 pieces (8 servings).
How to Serve 2-Ingredient 100% Amaranth Bread
Much like other flatbreads, you can enjoy this bread in countless ways. Eat as you would naan, pair it with soups, curries and salads, craft a flatbread sandwich, or savor it solo. So much yum.
Add Sweet or Savory Toppings
Add chopped nuts, seeds, everything bagel seasoning, herbs or spices to the top of the batter before baking. You can also sprinkle with cinnamon sugar, or add sweet spices and a bit of sweetener to the batter before baking.
Option: Use as a Pizza Crust
This flatbread makes a great pizza crust! Prepare the flatbread as directed and bake for 10 minutes (so that the bread is partially set). Remove the flatbread from the oven and thinly spread and top with your favorite sauces and toppings. Return to the oven and bake for an addition 10 to 12 minutes.
FAQ & Tips
- Preheat the Oven: Make sure that the oven is completely preheated to 425F (215C) before blending the flatbread batter. It will take 10 to 15 minutes to preheat your oven, but fewer than five minutes to make the batter. If the batter is left to sit, you will not get the full power from the baking powder.
- Use Your Judgment: If the batter looks too thick add a bit more water; if it looks too loose, add a small amount of additional amaranth. It is a forgiving dough!
Can I Use Other Grains in Place of Amaranth?
Yes! An equal amount of quinoa can be used in place of the amaranth.
Can I Use Amaranth Flour instead of Whole Grain Amaranth?
Yes! I like the texture of blending the whole grain amaranth, but you can definitely use amaranth flour to make a perfectly smooth batter. Use the same weight of amaranth flour as amaranth grain (200 grams). One cup of amaranth flour is 140 grams, so you should use 1 and 1/2 cups (210 grams) minus about 2 teaspoons for an equivalent amount.
You will not need to blend the batter in a blender. Simply whisk the water, flour, baking powder and optional salt until blended and then proceed as directed.
Can I Make the Batter in Advance?
Yes, with an adjustment. You can blend the amaranth, water and optional salt up to 24 hours in advance. When ready to bake, preheat the oven. Once the oven has reached the correct temperature, stir in the baking powder and proceed as directed in the recipe.
If the baking powder is added in advance, it will lose a lot of its potency.
How Should I Store the Amaranth Flatbread?
The flatbread can be stored in an airtight container at cool room temperature for 1 day or in the refrigerator for up to 1 week.