Have you ever tried homemade spirulina flatbread? An original, healthy, and colorful variation of the classic Romagnola flatbread, perfect for those who love experimenting in the kitchen and are looking for light yet nutritious alternatives.
It’s very easy to make: just a few ingredients, a pan, and less than half an hour.
In this version, there are no yeast, butter, or refined flours: only type 1 flour, oat flour, and a pinch of spirulina powder, which gives the dough an intense green color and a delicate, non-intrusive vegetal note.
Spirulina is an algae rich in beneficial properties: it contains complete vegetable proteins, B vitamins, iron, and antioxidants. Using it in savory recipes is the best way to approach its taste and make it a part of our daily diet without altering habits.
This homemade spirulina flatbread is ideal for a healthy lunch break, a quick meal, or to take out already filled. I tried it with a fresh and tasty filling: smoked salmon, grilled zucchini, arugula, and sun-dried tomatoes.
A combination that enhances the color of the dough and perfectly balances the flavors. But you can also choose a vegetarian filling, like hummus and raw vegetables, or opt for a sweet and unusual version, with ricotta cream and nuts.
In the article, you’ll find all the steps explained in detail, both in the traditional method and in the Bimby version, plus useful tips, variations, and answers to frequently asked questions. Preparing homemade spirulina flatbread is not only simple and quick, but it will also let you discover a new way to enjoy alternative ingredients… with taste and creativity!
ALSO BIMBY VERSION
READ THE F.A.Q. AT THE END OF THE RECIPE
OTHER INTERESTING PROPOSALS:
- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Creative
- Seasonality: All Holidays
Ingredients
- 24.69 oz type 1 flour
- 1.76 oz oat flour
- 0.11 oz spirulina algae
- 1 tbsp extra virgin olive oil
- 1 pinch fine salt
- 1/4 cup water
- 3.53 oz smoked salmon
- grilled zucchini (to taste)
- arugula (to taste)
- sun-dried tomatoes in oil
- extra virgin olive oil
Steps
Pour the flours, pinch of salt, and spirulina algae into a bowl and mix.
Add the oil.
Pour the water gradually (a few more ml may be needed).
Mix and let the dough rest for 15 minutes covered with plastic wrap; then divide the dough into 2 parts.
Roll out the flatbreads on a lightly floured work surface.
Cook on a hot pan for 3 minutes on each side.
Fill the flatbreads with the chosen ingredients (using your imagination too); drizzle with a bit of oil.
Fold the flatbreads in half and enjoy.
Bimby Version:
Put all the ingredients in the bowl: 30 sec / vel. 5, then 1 min / Knead.
Proceed as per the traditional recipe.
Filling Variations:
Vegan: replace salmon with hummus or a legume cream.
Adding seeds: you can enrich the dough with flax or chia seeds.
Gluten-free: use only gluten-free flours (e.g., rice flour + GF oats) but pay attention when rolling them out on the work surface.
FAQ (Frequently Asked Questions)
What does spirulina taste like?
Spirulina has a very delicate vegetal/marine taste if dosed well. In this recipe, it doesn’t overpower: it is balanced by the flours and filling.
Can I store the flatbreads?
Yes! Once cooked, you can store them in the fridge for 2-3 days in a closed container. Reheat them in a pan or on a grill.
Can I freeze them?
It’s better to freeze them raw, already rolled out (with parchment paper between each one). When needed, cook them directly from frozen in a pan.
Can I make a larger batch of dough?
Of course! You can double the ingredients and make 4 flatbreads.
