Chia Flatbread (2-Ingredient Low-Carb Bread Alternative)

Gluten-Free, Dairy-Free, High-Fiber & Keto-Friendly

Looking for a simple, nutritious, and satisfying alternative to traditional bread? This 2-ingredient chia flatbread is the perfect solution. It’s light, low in carbs, and naturally gluten-free and dairy-free — making it ideal for those following a low-carb or clean-eating lifestyle.

Whether you’re working on weight loss, managing a dietary intolerance, or just trying to add more nutrient-dense options to your meals, this flatbread delivers. It’s easy to prepare and even easier to enjoy — plus, it’s incredibly versatile.

Why You’ll Love This Chia Bread:

• Only 2 ingredients

• Low-carb and keto-friendly

• Naturally gluten-free and lactose-free

• High in fiber and omega-3s

• Keeps you full longer and supports gut health

• Great for both sweet or savory toppings

Ingredients:

• 180g chia seeds (white or black)

• 220ml boiling water

Optional Add-Ins:

• Pinch of salt (for savory)

• Garlic powder, dried herbs, or spices

• Sweetener or cinnamon for sweet variation

Preparation Instructions:

1. Grind the Chia Seeds

• Place the chia seeds in a high-speed blender or spice grinder.

  

• Pulse until you achieve a fine flour-like texture.

  ⚠️ Do not over-blend or the oils may release, turning it into a sticky paste.

2. Hydrate the Dough

• Transfer the ground chia to a bowl.

• Pour in the boiling water, and stir quickly to combine.

• Let it sit for 15–20 minutes. The mixture will thicken as the chia absorbs the water, forming a pliable dough.

  

‍ Shaping & Cooking:

3. Roll Out the Dough

• Divide the dough into smaller portions (for easier handling).

• Place one portion between two sheets of parchment paper.

• Use a rolling pin to flatten to your desired thickness — anywhere from 3mm to 5mm works well for wraps or flatbreads.

  

✅ The thinner the dough, the crispier the result. Thicker dough will yield a softer, bread-like texture.

4. Shape the Flatbreads

Remove the top parchment sheet and cut into desired shapes: circles, squares, triangles — whatever suits your use (taco shells, crackers, wraps).

5. Cook in a Skillet

• Heat a nonstick skillet or griddle over low heat.

• Carefully peel the shapes off the paper and transfer to the skillet.

  

• Cook for 2–3 minutes on each side, or until the surface looks opaque, dry, and firm to the touch.

️ How to Serve It

This chia flatbread is neutral in flavor, making it an excellent canvas for both sweet and savory creations.

Savory Ideas:

• Fill with scrambled eggs, sautéed vegetables, or avocado mash

  

• Use as a wrap for grilled chicken or tuna salad

• Spread with hummus, guacamole, or pesto

Sweet Ideas:

• Top with peanut butter, banana slices, and a drizzle of honey

• Spread with Greek yogurt and berries

• Dust with cinnamon and stevia for a dessert-like snack

Storage & Meal Prep

• Hydrated dough: Store in a sealed container in the fridge for up to 5 days.

• Cooked flatbreads: Refrigerate in an airtight container for 3–4 days.

• Freezer-friendly: Stack with parchment between each, freeze in zip-top bag. Reheat in skillet or toaster oven.

Batch make the dough on Sunday and cook a few fresh each morning. Saves time and keeps you nourished!

Tips & Customization:

• Add flaxseed meal or psyllium husk for even more fiber.

• Mix in dried herbs like oregano, thyme, or basil for an Italian-style flatbread.

• For a crispy version, bake the rolled-out dough at 180°C (350°F) for 15–20 minutes.

A Perfect Match with Tapioca

If you’ve already fallen in love with tapioca recipes (like my cheesy tapioca buns, which I now eat daily for breakfast!), this chia flatbread is a great companion. They both provide delicious gluten-free ways to diversify your morning and snack menus while keeping things nutritious.

Healthy doesn’t have to mean complicated. With just chia and water, you can create a fiber-rich, nourishing bread alternative that adapts to your lifestyle. Try it once, and it might just become your new favorite daily go-to!