Ingredients
The base recipe requires only three ingredients:
- 1 can (15 oz / 425 g) Great Northern beans, drained and rinsed
- 3 large eggs
- 1 cup (90–100 g) oat flour
Optional flavor boosters include salt, garlic powder, dried herbs, or black pepper.
Why Great Northern Beans?
Great Northern beans are mild, creamy, and slightly delicate in flavor, which makes them ideal for blending into a smooth batter. Their soft texture purees easily, and their neutral taste means the finished flatbread does not taste overwhelmingly like beans. If you cannot find them, cannellini beans or navy beans are the closest substitutes, though results may vary slightly in moisture and flavor.
Why Eggs?
Eggs are the binder that holds the whole recipe together. As they bake, the proteins set and form a structure that gives the flatbread its shape and a tender, springy bite. Eggs also add richness and contribute to the golden color on the surface and edges.
Why Oat Flour?
Oat flour adds body and absorbs extra moisture from the bean puree, turning a loose batter into something thick enough to spread and bake. It also adds a subtle, slightly sweet, toasty flavor. You can buy oat flour at most grocery stores, or make your own by blending old-fashioned rolled oats in a blender or food processor until they form a fine powder. Measure after blending for the most accurate results.
Instructions
Preheat your oven to 375°F (190°C). Line a rimmed baking sheet with parchment paper and lightly grease it if needed to help prevent sticking. The rim is important because the batter is fairly soft before it bakes, and the parchment makes lifting the finished flatbread much easier.
Drain and rinse the Great Northern beans thoroughly. Add them to a food processor along with the eggs. Blend until the mixture is smooth and creamy, stopping to scrape down the sides as needed so that no large pieces of beans remain. A silky base is the secret to an even, tender texture.
Add the oat flour to the bean and egg mixture. Process briefly, or stir with a spatula, until everything is fully combined. The batter should be thick but spreadable. Let it rest for 2 to 3 minutes so the oat flour can absorb some of the moisture. This short rest makes the batter easier to spread and helps the final flatbread hold together.
Pour the mixture onto the prepared baking sheet. Use a spatula to spread it into an even rectangle about ¼ inch thick. Keep the thickness as consistent as possible so the edges do not dry out before the center is cooked through. If you want to season the flatbread, now is the time to sprinkle on a pinch of salt, black pepper, or dried herbs.
Bake in the preheated oven for 25 to 35 minutes, depending on how thick the batter is. The flatbread is ready when it looks set, feels firm to the touch, and has developed lightly golden edges. The center should no longer look wet. A properly baked flatbread will have a golden, slightly dimpled surface with deeper golden-brown patches where the top has caramelized.
Remove the baking sheet from the oven and let the flatbread cool for about 10 minutes. This resting time lets it firm up so it slices cleanly. Carefully lift it from the parchment paper, transfer it to a cutting board, and slice into rectangles, squares, or larger pieces for wraps and sandwiches.
Serve the flatbread warm or at room temperature with your favorite toppings. Enjoy it plain, spread with hummus, topped with avocado, or paired with eggs and vegetables for a satisfying meal.
- Prep Time: 10 minutes •
- Cook Time: 10 minutes