📝 About This Recipe
This wholesome flatbread reimagines ancient grains and seeds into a modern, sugar-free staple that is both flexible and incredibly nutrient-dense. The chia seeds create a unique 'gel' that ensures a moist, pliable crumb without the need for added sugars or honey to activate the yeast. Infused with aromatic Mediterranean herbs and high-quality olive oil, it offers a savory, earthy flavor profile that elevates any meal while remaining perfectly keto-friendly and low-glycemic.
🥗 Ingredients
The Chia Base
- 1/4 cup Whole Black Chia Seeds (provides structure and crunch)
- 3/4 cup Warm Water (approximately 110°F/43°C)
Dry Ingredients
- 1.5 cups Almond Flour (super-fine, blanched)
- 1/4 cup Coconut Flour (sifted to remove lumps)
- 2 tablespoons Psyllium Husk Powder (essential for the bread-like chew)
- 1 teaspoon Baking Powder (aluminum-free)
- 1/2 teaspoon Sea Salt (fine grain)
- 1/2 teaspoon Garlic Powder
- 1 teaspoon Dried Oregano (crushed between palms)
Wet Ingredients & Toppings
- 2 tablespoons Extra Virgin Olive Oil (plus extra for brushing)
- 1 teaspoon Apple Cider Vinegar (helps with leavening)
- 2 large Egg Whites (at room temperature)
- 1 sprig Fresh Rosemary (finely chopped for topping)
- 1/4 teaspoon Flaky Sea Salt (for finishing)
👨🍳 Instructions
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1
Preheat your oven to 375°F (190°C) and line a large baking sheet with high-quality parchment paper. Lightly grease the parchment with a drop of olive oil.
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2
In a small bowl, combine the chia seeds and warm water. Stir well and let it sit for about 10-12 minutes until a thick, gelatinous 'slurry' forms.
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3
In a large mixing bowl, whisk together the almond flour, coconut flour, psyllium husk powder, baking powder, fine sea salt, garlic powder, and dried oregano until no lumps remain.
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4
Create a well in the center of the dry ingredients and pour in the prepared chia gel, olive oil, apple cider vinegar, and egg whites.
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5
Using a sturdy spatula, mix the ingredients until a thick, slightly sticky dough forms. Let the dough rest for 5 minutes; this allows the coconut flour and psyllium to fully hydrate.
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6
Place the dough ball in the center of the prepared baking sheet. Place another piece of parchment paper over the top of the dough.
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7
Using a rolling pin or your hands, press the dough out into a large oval or rectangle, approximately 1/4 inch thick. Aim for an even thickness to ensure uniform baking.
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8
Remove the top layer of parchment paper. Use your fingertips to create small dimples across the surface of the dough, similar to focaccia.
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9
Brush the surface lightly with extra olive oil and sprinkle the chopped fresh rosemary and flaky sea salt over the top.
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10
Bake in the center rack for 20-25 minutes, or until the edges are golden brown and the center feels firm to the touch.
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11
Slide the parchment onto a wire cooling rack. Allow the flatbread to cool for at least 10 minutes before slicing. This is crucial as the structure sets while cooling.
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12
Slice into triangles or rectangles and serve warm.
💡 Chef's Tips
Ensure your psyllium husk is 'powder' not 'whole husks' for the best texture; if using husks, grind them in a spice mill first. If the dough is too sticky to handle, lightly oil your hands with olive oil instead of adding more flour. For a thinner, crispier 'cracker-style' flatbread, roll the dough to 1/8 inch and reduce baking time by 5 minutes. To store, wrap in a paper towel and place in an airtight container for 3 days, or freeze for up to a month. Reheat in a dry skillet or toaster oven to restore the crisp edges.
🍽️ Serving Suggestions
Serve alongside a bowl of homemade roasted red pepper hummus or baba ganoush. Use as a sugar-free base for a Mediterranean pizza topped with feta, olives, and spinach. Pair with a crisp arugula salad dressed in lemon and high-quality olive oil. Top with mashed avocado, red pepper flakes, and a poached egg for a gourmet breakfast. Serve as an accompaniment to a hearty shakshuka to soak up the spicy tomato sauce.