Flax Flatbreads

Recipe by Plant Based Mary

  • Time needed: 45
  • Calories per serving: 165
  • Servings: 4
  • Difficulty: 1
  • Rating: 4.75 based on 4 reviews

This is a delicious simple flatbread or English muffin using only basic ingredients like flaxmeal, almond meal, psyllium husk, some sesame seeds etc… It turned out fabulous, the very best result in many experiments I have been doing with low carb flatbreads.


• 3/4 cup ground flax
• 3 T Almond Flour
• 2 T Psyllium Husk powder (crucial to the recipe)
• 1 T sesame seeds
• 1/2 heaping tsp baking powder
• Pinch of Salt
• 1 cup (+-) of warm water.


Combine all ingredients in a bowl, dry ingredients first, then water. Start with 1/2 cup water and add more as needed, it will eventually be the texture of a bread dough. I kneaded for a couple minutes then let it sit for about 5 min while the oven was preheating to 375 degrees. Then I make balls, place between 2 pieces of parchment paper and use a rolling pin to flatten evenly to about a 1/4 to 1/2 inch thick. (they will puff up) Bake at 375 for 30- 40 min depending how large you make them, I only made 4 with this so if you make more smaller ones reduce your cooking time. Let these cool completely before eating or they wont taste right. They are so good, and they also store well in a plastic bag, they will taste just as fresh the next day, or longer. I enjoyed them cut in half and popped in the toaster. I have also made them larger, rolled out flatter and used them as a tortilla to fill with goodies. This makes 4 good sized muffins or 2 large tortillas/flatbreads for roll ups. By my calculations there are approx. 2 carbs per muffin. I usually double the recipe now that I know how much I like them. Enjoy! Approx 165 calories ea.

6 reviews for “Flax Flatbreads”

  • review by:

    These are amazing…. thanks for the recipe.
    So easy to make and delicious with tzatziki

  • review by:

    An excellent bread. Just the job for one of those days when you feel you are starving and nothing but a carb will fill you up. Mine didn’t rise very well, hardly at all actually, but I will be working on that. They are much better cold and keep well. They are just fab for me as I have leaky gut and can’t eat gluten so even if I wasn’t on the diet they will stay on my menu permanently. Well done Morph for doing all the hard work

  • review by:
    Not rated

    This recipe is GREAT! thank you for sharing. To liven them up a bit I add the following. The nutty texture of the sunflower seeds with the crunchyness of the pumpkin seeds really bring these to life. Here is what I add:

    1 teaspoon kalonji (onion seeds)
    2 tablespoons sunflower seeds
    2 tablespoons pumpkin seeds
    1/4 teaspoon nutmeg
    1/2 teaspoon cinnamon

  • review by:
    Not rated

    This sounds delicious – what kind of cup do you use? Can this equate to a measurement (even approximately). Also, when you refer to ‘T’ is it tablespoons or teaspoons. Can’t wait to try it!

  • review by:

    These are great 👍 they have become the staple we were looking for . Thanks for sharing

  • review by:

    First batch was a flop, came out more like crackers but the flavor was okay and the very center showed potential. It’s a rainy Sunday afternoon so I made a second batch. Made the dough with more water, softer, flattering bed and shaped by hand, this time they puffed up and look like the original poster’s photo. Waiting for them to cool to try. Will let you know.
    Later–Inside was still not as light and airy looking as the photo but texture much more bread like. I will add a little more water next time and be gentle with the dough after the initial knead. But the flavor was good, and my diabetic husband who avoids bread was very pleased to have something reminisce of bread. The flavor was similar to the non-rye varieties of Wasa crisps.

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