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Soft “Buttery” Flatbread

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– raw, vegan, gluten-free, nut-free –

You know that saying, “If at first, you don’t succeed, try, try again”? Well, I tried, tried, tried, and then tried again! Yessiree Bob, it took me four tries to nail this recipe. I wasn’t aiming for perfection, but pretty darn close.

This flatbread is somewhere between a flour tortilla and naan bread, as far as texture and flexibility. Flavorwise, it has a basic neutral aftertaste to it, but it can be dressed up or down depending on the spices that you add to the recipe. I used a hint of rosemary and thyme, which is delicious, but if you wanted something even more neutral in flavor, leave those two ingredients out.


Let’s have a small chat about the ingredients that I used and perhaps why. I won’t dive into each one; instead, I will hit the main ones that lend to the beautiful flexible texture and flavor.

Buckwheat… the foundation

First off, I started with sprouted buckwheat as my base. I did this to take the load off of using more nuts. Nuts are lovely, but it’s wise to rotate the ingredients that you use daily. The buckwheat is perfect for a neutral base, which is typically what a bread product is known for.

Flax Seeds… binder

Next up is the flax seeds. Most of you are aware of how flax seeds work, but I will never pass up a chance to share with those of you who are new to this mighty little seed. Flax seeds, touted for their amazing nutrients, are also known as the “holy binder” of raw foods. It gives the flatbread that flexible feature. Flax seeds contain both the soluble and insoluble types and can be very bulk-forming in the colon. This process can be a real blessing for those who suffer from constipation, but it can also hinder movement when you don’t drink enough water with them. You can learn more about them (here).

Psyllium Husks… bread-like texture

Good ole psyllium husks. I had to squeak in a few tablespoons of psyllium to help give the bread a little loft and sponginess. Hmm, is that an odd description? Sponginess? Well, regardless, that is what it does in this recipe. Of course, these breads are not thick, they weren’t meant to be, but they do have a nice loft to them. To learn more about psyllium, please click (here).

close up of buckwheat


There isn’t anything complicated about making these flatbreads, but I will clue you in on a few tips and tricks that I learned along the way. First off, you can make these breads as small or large as you want them. I made two different sizes just to add some variety to life. The larger ones work great for a full-sized meal, and the smaller ones are perfect for mid-day snack sandwich wraps.

Thick and Sticky

Once you have made the dough, you will notice that it might be thick and sticky, this is normal. If it seems too challenging to work with, feel free to add a little water to the batter. I will encourage you to pick up your pace when it comes to spreading these into circular shapes. As time slips by, the flax and psyllium will continue to thicken. I found dipping my off-set spatula in water helped with the stickiness of the dough.

Dry Time and Shaping

The dry time will need to be monitored. I have set guidelines below but check on them periodically to see how they are doing. There is a sweet spot where the dough will be “cooked” through, yet the texture will remain nice and pliable. As you can see in my photo, they are pretty darn close to perfect in shape. Two things took place to achieve this. First of all, I printed off a sheet of paper that had 6 1/2″ circles on it. I then slid it under the non-stick sheet so I could use it as a template, making sure they all remain the same size. Then once the bread is done in the dehydrator, I set a bowl on top of the wrap and trimmed off any unruly edges. You certainly don’t need to do this at all! Personally, I can’t help myself. hehe


Yields: 14 flatbreads (1/2 cup each)


Bread dough:

  1. This amount of dough yields 14 (1/2 cup) 6 1/2″ circular breads.
  2. The night before, I soaked the buckwheat, flax seeds, and corn in three separate bowls. Soaking the corns helps to soften the kernels.
    • You can take the buckwheat to the next nutritional level by sprouting them before continuing with the recipe but be prepared to tack on a few more days to prep.
    • When you are ready to use the buckwheat, drain and rinse the tarnation of out of them. It will take about 5 minutes. Make sure that the water runs clear, and you don’t detect any mucilage dripping from the mesh strainer.
    • Strain the corn.
  3. In a food processor, fitted with the “S” blade, combine the buckwheat, psyllium, corn, oil, flax, garlic, salt, cumin, rosemary, and thyme. Process until it reaches a dough-like consistency.
  4. On non-stick sheets that come with the dehydrator, spread 1/2 cup of batter into a 6 1/2″ circle.
  5. If you struggle with making perfect circles or question how big 6 1/2″ is… create a template. (shown below).
  6. Using a black sharpie pen, I took the ring from my Springform pan and traced it onto a piece of paper. You want to use a marker of some sort so you can see it through the non-stick sheet.
  7. Slide the paper under the non-stick sheet and use this as a template.
    • Move the sheet to all 4 corners as you make the wraps.
    • Remove the paper when done and save for your next creation!
  8. Option: sprinkle extra Italian seasoning, flax seeds, or sesame seeds on the surface of the wrap before drying.
  9. Dehydrate at 145 degrees (F) for 1 hour, then reduce the temp to 115 degrees (F) for a few hours, until they are done enough to turn over onto the mesh sheet and peel off the non-stick sheet.
    • Continue to dry for another 3-4+ hours.
    • Keep an eye on them and test their flexibility.
    • They shouldn’t be tacky when touched and should remain flexible.
  10. Any leftover wraps should be wrapped individually, slid into a ziplock bag, and stored in the fridge for 5-7 days.

The Institute of Culinary Ingredients™

Culinary Explanations:

  • Why do I start the dehydrator at 145 degrees (F)? Click (here) to learn the reason behind this.
  • When working with fresh ingredients, it is essential to taste test as you build a recipe. Learn why (here).
  • Don’t own a dehydrator? Learn how to use your oven (here). I do, however honestly believe that it is a worthwhile investment. Click (here) to learn what I use.





17 thoughts on “Soft “Buttery” Flatbread

  1. Jacinte says:

    The key word is Naan bread , I will make your recipe this week end for sure. Thanks you’re the best.😙

  2. Rhondy says:

    Hello Amie,

    Pray your Dad is continuing to make strides toward greater healing and recovery. He is blessed to have someone like yourself on his team who understands the benefit of natural live foods and their potential power to heal and restore.

    Thank you for keeping us inspired with healthy recipe options. I am looking forward to making this flat bread, but my family and I do not do corn. Is there another vegetable I might substitute?

    Please let me know what you would suggest. I am in the midst of Passover and this flat bread (unleavened) would be welcomed at this time. I know all raw breads technically are unleavened as they are not “yeasted” breads.

    As always, I am excited to try your recipes and look forward to adding another one of your them to my list of staple recipes.


    • amie-sue says:

      Thank you so much Rhondy. My dad is doing good and his healing continues to increase with each passing day. :)

      Let’s see, I would try replacing the corn with zucchini. You don’t want a veggie that is powerful in flavor since we want the bread fairly neutral. If you give it a whirl, please keep me posted. :) Enjoy the Passover. blessings, amie sue :)

  3. Jacinte says:

    Yes I made some with buckwheat flour instead,of the grains, that`s what I had home, and it worked out great. Thanks. Your the best.

  4. Mary S. says:

    Hi Amie-Sue, these look amazing. I’m wondering if I could cut way back on the oil and still get a decent result. Thoughts?

    Thank you, as always,


    • amie-sue says:

      Good morning Mary,

      You could most likely get away with it, but remember, it took me 4 tries to get this perfect texture… so play at your own risk. hehe How much are you wanting to reduce it to? blessings, amie sue

      • Mary S. says:

        I see your point…I think I’ll try as is. Your recipes truly are so well balanced that I know I can rely on them always being great. Regarding the oil, I would omit as much as possible, given that I’m using very little straight oil these days…cutting down on fat, but really almost no oil. Thus…this may not be an optimal recipe for me, but it looks SO yum! Thanks Amie-Sue, as always.

  5. Rhondy says:

    Hello Amie-
    One quick question with regard to the recipe instructions. When do I add the psyllium husk? Did I overlook something?

    Thank you much.

    • amie-sue says:

      Well shoot, I did miss adding that into the preparation part. Thank you Rhondy for bringing that to my attention. I have know fixed that. It goes in at the same time of mixing everything together. blessings, amie sue

  6. BeautifulTestimony says:

    Hello Amie, I was wondering if there is anything else that you can recommend to take the place of the corn. Also, wa

  7. nancy lober says:

    Made these yesterday and they are fabulous!
    Everyone likes them. Thank you! And thanks for letting us know to individually wrap and put in ziplock bag for storing in frighted. Have you ever frozen them?

    • amie-sue says:

      That’s awesome Nancy. Thank you for the feedback! I never have frozen them, but only because they didn’t last long enough (ate them too fast). BUT with that being said, I don’t see a problem in freezing them just be sure to use the same wrapping technique to protect them. Have a wonderful day, amie sue :)

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