Looking for a nutritious and versatile flatbread that’s both vegan and gluten-free? These quinoa flatbreads are the perfect solution. They’re wonderfully soft, pliable, and ideal for wraps, with no complicated ingredients or techniques required.
What makes these flatbreads special is their beautiful simplicity – just quinoa and water transform into a deliciously wholesome bread alternative that’s packed with protein and fiber.
Ingredients
- 1 cup white quinoa
- 1 cup water
- 1 teaspoon cooking oil (optional, for pan)
- Prep time: 8-12 hours (soaking)
- Cook time: 20 minutes
- Serves: 4-6 flatbreads
Steps to Follow
- Step 1: Rinse quinoa thoroughly under cold water until water runs clear
- Step 2: Place rinsed quinoa in a bowl and cover with water. Soak overnight or for at least 8 hours
- Step 3: Drain and rinse the soaked quinoa
- Step 4: Place soaked quinoa in a blender with 1 cup fresh water. Blend until smooth and creamy
- Step 5: Heat a non-stick pan over medium heat. Optional: add a small amount of oil
- Step 6: Pour about 1/4 cup batter into the pan, spreading it into a thin circle
- Step 7: Cook for 3 minutes until edges start lifting and bottom is golden
- Step 8: Flip and cook other side for 3 minutes
- Step 9: Transfer to a plate and let cool slightly before using
Additional Instructions
- Ensure quinoa is thoroughly soaked to achieve the right consistency
- Batter should be similar to pancake batter consistency
- Store in an airtight container in the refrigerator for up to 3 days
- Reheat on a dry pan or in microwave before serving
- Can be used for wraps, tacos, pizza base, or as a side for curries
- Suitable for gluten-free and vegan diets
- For best results, use a good quality non-stick pan
General Nutritional Values
- Calories: Approx. 120 kcal per flatbread
- Protein: 4g
- Carbohydrates: 21g
- Fiber: 3g
- Fat: 2g
- Iron: 1.4mg
- Magnesium: 64mg
