Flax seed flatbread – really quick vegan/gluten free bread

I started making this flax seed flatbread because last year I ventured into making gluten free food. It was first part of a paleo diet, later it become as a general weight-loss helping tool. Ever since I got to the weight I wanted to, I eased up a bit on the rules. Still, I continue to not buy bread or bakery products from the store. It’s anyway healthier to make something at home, where you know exactly what you have put into your food.

I have found this recipe on one of my favourite hungarian food blogger’s site, which is mostly focused on making recipes in the free-from section. It works great and after a few tries, you can just start to eyeball the amounts of the ingredients. It would work the same, and be just as delicious. Since we are experimenting with making vegan foods, I tried making it without eggs, and I didn’t even feel the difference. Flax seed is usually used as an egg replacement ingredient (with some water), so actually I’m not that surprised. If you want to make it with eggs, just use one glass of water and 6 eggs with the same amounts of dry ingredients. If you have whole flax seed or buying that version in bulk in the market (in your own container of course), you can use a small coffee grinder to make ground flax seed. It takes almost no time to make, and much cheaper to buy whole flax seeds. (This method can be applied to other seeds too by the way).

Disclaimer: the picture is not my own, as I don’t have a recent one at hand, but mine looks exactly like this. I will change to a personal one once I make another batch 🙂

Flax seed flatbread
Print Recipe
Servings Prep Time
12 loaves 5 minutes
Cook Time
20 minutes
Servings Prep Time
12 loaves 5 minutes
Cook Time
20 minutes
Flax seed flatbread
Print Recipe
Servings Prep Time
12 loaves 5 minutes
Cook Time
20 minutes
Servings Prep Time
12 loaves 5 minutes
Cook Time
20 minutes
Ingredients
Servings: loaves
Instructions
  1. Line a baking tray with reusable silicon mat or parchment paper and preheat oven to 180 degrees celsius.
  2. Measure dry ingredients into a wide bowl and mix it well. If you're using extra spices or herbs, mix those in too.
  3. Add oil, then add water gradually, until you get a creamy, spreadable dough.
  4. Pour the dough onto the tray and spread with a flat kitchen spoon until you get an even layer. Don't spread it too thin, because it will only rise slightly.
  5. Make lines in the dough with a kitchen knife, it will be easier to brake it up once it's baked. You can sprinkle some extra seeds on top, but it's optional.
  6. Bake for 20 minutes, or when the flatbread seems dry on the surface. It's okay if the inside stays a bit soft, but it's a taste preference. Experiment with it a bit if you like it dryer.
  7. Take out and leave on counter to cool. Brake it up into small rectangulars and store in an airtight container in the fridge for up to a week.
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