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Speedy 'Wholemeal' Linseed Flatbread

Kezia Hall
Quick and tasty flatbread that is gluten, dairy and grian free!
Prep Time 15 mins
Cook Time 30 mins
Servings 4


  • 150 g ground golden linseeds
  • 25 g ground chia seeds
  • 85 ml olive oil
  • 2 tbsp dried mixed herb
  • 170 ml filtered water
  • 1 organic egg
  • 1 - 1-.5 tsp salt
  • pepper


  • Grind seeds if doing manually with coffee grinder and pre heat oven to 200c
  • Then mix all the dry ingredients together.
  • Whisk all the wet ingredienits together using a fork in a seperate jug.
  • Mix the wet and dry ingredients.
  • On a baking tray (pizza try works best) with greaseproof paper on it pour the sticky mixture out and place another sheet of greaseproof paper onto and us your hand or rolling pin to gentley flatten until 1-1.5cm in thickness.
  • Place in middle of the oven for 15 mins then remove and flip the flatbread over for another 15mins to ensure thorough cooking on both sides (especailly if your oven is a bit rubbish!)
  • Remove when solid and slightly brown and allwo to cook before eating.
  • Will store in fridge for about 3-4 days but best eaten fresh.


Flavour this anyway you like - chilli, sundried tomatoes, onion - whatever.
I have also tried this without an egg and works well - slightly drier but still very tasty if you have an egg allergy or are vegan ;)