Grain-Free Avocado Flatbread


Grain-Free Avocado Flatbread

Summer in New York City means ripe and delicious avocados, which I simply adore. Most mornings I cut up an avocado, squeeze some lime juice and salt and pepper on it, and that’s my breakfast! Getting creative with avocado recipes is one of my favorite pastimes -- Avocado Cucumber GazpachoAvocado Chickpea Dip, Avocado Pesto, even Avocado Chocolate Pudding -- so I figured it was about time that I try making an avocado flatbread by mashing avocados into the dough of a flatbread and cooking it. I experimented with several types of flour and decided this comes out best with almond flour, which makes it gluten-free, paleo-friendly, and keto-friendly! It’s light and delicate and goes perfectly with curry or tastes great by itself as a little snack!

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Allergens: Nuts
  • Servings: 12


  • 1/2 avocado (mashed)
  • 1 1/2 cups almond flour
  • 2 tablespoons ground flax mixed with 6 tablespoons water
  • 1 tablespoon psyllium husk
  • 1 tablespoon olive oil
  • 1 teaspoon cornstarch
  • 1 tablespoon cumin seeds
  • 1 cup cilantro (chopped)
  • 2 cloves garlic (minced)
  • 1 shallot (minced)
  • 1 lime (juice)
  • Himalayan salt (to taste)
  • Olive oil (additional, to taste)


Making the Dough

  1. In a medium mixing bowl, combine all ingredients except almond flour, mixing well with a spatula.  

  2. Stir in almond flour in small batches, using your hands to knead dough for 1 minute. The dough should be moist and get softer and slightly dryer as you go.

  3. Keep in a mixing bowl and cover with a wet paper towel, then set aside for 10 minutes. The dough should be soft, elastic, and hold well together, ready to roll.

Rolling the Flatbread

  1. Cut dough into 8-10 pieces and roll each piece into a small ball.

  2. Place one dough ball between two pieces of parchment paper, press the ball with your palm, and use an 8-inch rolling pin to roll it flat.

  3. Unpeel the first layer of parchment paper from flatbread and use a pot lid to cut out round flatbread. Keep outside dough to reform the ball and roll more flatbread (this is how you make 2 extra flatbreads from 8 balls!).

Cooking the Flatbread

  1. Warm a griddle on medium/high heat and brush some oil on it.

  2. Flip flatbread on the hot pan and carefully peel off the last piece of parchment paper.  

  3. Cook for 2-3 minutes on the first side, then flip over with a spatula and cook for 1-2 more minutes on the other side. Repeat with the rest of the dough balls.

  4. Store in the pantry in an airtight box or on a plate covered with plastic wrap to keep soft for up to 3 days. 


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Comments? Questions? Please share!

    • veggiecurean

      Dear Debbie, thanks for reaching out. Here is the nutritional content for one flatbread. Hope this is helpful. Enjoy!
      Total Fat 11.5g
      Saturated Fat 3g
      Cholesterol 0mg
      Sodium 88mg
      Total Carbohydrate 15.9g
      Dietary Fiber 11.7g
      Total Sugars 0.4g
      Protein 3.2g

  • karen

    you can replace almond flour – tres expensive – with equal weight of sesame or sunflower seed flours. Just be prepared for a green tinge to the sunflower seed flour which I have found depends mostly on where you get the seeds and whether or not you can add apple cider vinegar to the mix.

    • veggiecurean

      Hi Karen, I have not come across sunflower seed flour or sesame seed flour. Were do you find them?

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