1-Ingredient Chia Seed Flatbreads

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

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 go-to (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 Nbirz, 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 seed flatbreads.Correction: 1 INGREDIENT CHIA SEED FLATBREADS!!!!

Call Them Chia Seed Flatbreads, Chia Seed Tortillas, or Chia Seed 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 go-to Southeast Asian curries, stews, or daal.

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

Benefits of Straightforward 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.Toggle betweenUS Customary(volume) andMetric(weights) for preferred measurement option.

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 straightforward.

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 reliable 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.

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 cupto achieve an accurate measurement.

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.

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.

Step 4: Roll the Dough

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 reliable 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 straightforward to handle, and not sticky at all:

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.

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.

Use as you Would Any Flatbread or Tortillas

Use the straightforward 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.

Happy eating!

FAQ

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 Seed 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 likelymeasurement.

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 straightforward 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 Straightforward 1 Ingredient Chia FlatbreadsLarge?

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.