Have you ever tried homemade spirulina flatbread? An original, healthy, and colorful alternative to the classic Romagna flatbread, perfect for those who love experimenting in the kitchen and are looking for light yet nutritious alternatives.
It’s very easy to prepare: just a few ingredients, a pan, and less than half an hour.
In this version, there’s no yeast, butter, or refined flours: only type 1 flour, oat flour, and a pinch of spirulina powder, which gives the dough a deep green color and a delicate, not overpowering, vegetal note.
Spirulina is an algae rich in beneficial properties: it contains complete vegetable proteins, B vitamins, iron, and antioxidants. Using it in savory preparations is the best way to get used to its flavor and make it part of our daily diet without disrupting 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 dough’s color and perfectly balances the flavors. But you can also choose a vegetarian filling, such as 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 the homemade spirulina flatbread is not only simple and quick but will let you discover a new way to enjoy alternative ingredients… with taste and creativity!
ALSO BIMBY VERSION
READ THE F.A.Q. AT THE BOTTOM 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 Year Round
Ingredients
- 6 cups type 1 flour
- 1/2 cup oat flour
- 1 tsp spirulina
- 1 tbsp extra virgin olive oil
- 1 pinch fine salt
- 1/4 cup water
- 3 1/2 oz smoked salmon
- grilled zucchini (to taste)
- arugula (to taste)
- sun-dried tomatoes in oil
- extra virgin olive oil
Steps
Pour the flours, a pinch of salt, and spirulina into a bowl and mix.
Add the oil.
Slowly pour in the water (you may need a few more ml).
Knead and let the dough rest for 15 minutes covered with plastic wrap; then divide the dough into 2.
Roll out the flatbreads on a slightly floured surface.
Cook on the hot pan for 3 minutes on each side.
Fill the flatbreads with chosen ingredients (also following your imagination); drizzle with some oil.
Fold the flatbreads in half and enjoy.
Bimby Version:
Put all ingredients in the bowl: 30 sec / speed 5, then 1 min / Knead.
Proceed as per the traditional recipe.
Filling Variations:
Vegan: replace the salmon with hummus or a legume cream.
Adding Seeds: you can enrich the dough with flax seeds or chia seeds.
Gluten-Free: use only gluten-free flours (e.g., rice flour + GF oats) but be careful when rolling them out on the surface.
FAQ (Frequently Asked Questions)
What does spirulina taste like?
Spirulina has a very delicate vegetal/marine taste when well-dosed. In this recipe, it doesn’t dominate; it’s balanced by the flours and the 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 griddle.
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 quantities and get 4 flatbreads.
