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

a stack of chia flatbreads on a black plate

4.94 from 16 votes

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

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.

Prep Time15

Cook Time3

Total Time18

Course: WFPB Breads & Muffins

Cuisine: American

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Servings: medium flatbreads

Author: Camilla

Ingredients

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

US Customary - Metric

Instructions

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).
Transfer the ground seeds to a medium bowl and whisk in (optional) salt.
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. If too dry, add a little bit more boiling water).
Cut, or otherwise divide, the dough into 4 equal pieces. Shape each piece of dough into a ball.
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.
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.
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.
Transfer the flatbread to a metal cooling rack and repeat with remaining pieces of dough. The flatbreads are delicious warm, room temperature, or cold.

Notes

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