Lupine Flour Flatbreads
Simple high-protein flatbreads using lupine flour – gluten-free and quick to make. Ideal as a wrap, side dish or snack.
Prep Time 10 minutes mins
Cook Time 15 minutes mins
Total Time 25 minutes mins
Course Dip
Cuisine Kitchen
- 100 g lupine flour certified sweet lupine
- 50 g tapioca starch or rice flour
- ½ tsp salt
- ½ tsp ground cumin optional
- 120 –140 ml warm water
- 1 tbsp olive oil
Mix lupine flour, tapioca starch, salt and cumin in a bowl.
Add olive oil and gradually add warm water, mixing until a smooth, pliable dough forms.
Divide into 4 equal portions and roll out thinly on a lightly floured surface.
Heat a dry frying pan over medium-high heat.
Cook each flatbread for 2–3 minutes per side until lightly spotted and cooked through.
Keep warm wrapped in a clean cloth.
- Flavour: Lupine flour has a slightly nutty, mild flavour that pairs well with herbs and spices
- Binding: Tapioca starch helps with texture; potato starch is a good substitute
- Protein boost: Add 1 tbsp ground flaxseed for additional nutritional value
- Storage: Best eaten fresh; keeps wrapped for 1 day
- Variation: Add dried herbs (rosemary, thyme) or a pinch of chilli to the dough