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Turmeric Flat Bread

Prep /Cook Time 30 minutes 
Nutrition Per Serve37 Calories

Servings                   10 Crepes



1 1/4 cups warm water

2 tablespoons coconut oil (honest to goodness organic coconut oil, virgin cold press)

1 cup gluten free flour plus extra for dusting (Bob Red Mill)

1/2 teaspoon sea salt (SAXA)

1/2 teaspoon garlic powder (simply organic)

1 teaspoon turmeric (simply organic)

1 tablespoon sesame seeds(simply organic)

1/2 teaspoon black cumin seeds (simply organic)

Pinch chilli flakes (simply organic)

Handful fresh coriander (home grown)


  1. Add the water and flour, spices and seasoning into a bowl, combine until thick and smooth, add the chopped coriander than set aside for 10 minutes.  Roll them in balls, and flatten out using a little flour if it gets to sticky.

To cook – 

  1. Add a little coconut oil to the base of a non-stick small frying pan. Cook on a medium heat for approximately 2 minutes per side / or until they are golden brown
  2. Remove from the pan and place on and cover with a clean cloth to keep warm. Repeat the process with the rest of the batter (makes 10 flat breads). Serve with any filling, I made mine with jalapeno hummus and fresh capsicum and coriander, such great lunch or snack for the kids.