Friday 29 July 2022

One Ingredient Black Bean Flatbread | Easy Vegan Recipe

I bought some black beans the other week and just as I was about to make a simple stew with the beans I'd soaked overnight, the idea popped into my head to try out this flatbread recipe. I knew it would work because it's essentially flat, minimally seasoned akara. You can blend any type of legume into a thick paste and fry it, and it will hold its shape for the most part. As well as reminding me of akara, this recipe is also similar to the Indian red lentil flatbread I've spotted online.

This one-ingredient flatbread is a great gluten-free option for those who need it. Personally, I'll take a flour-based flatbread any day. Still, this was fun to make.

You definitely want to eat this fresh out the pan when it is still warm and pliable. Leave it out for any period of time and it becomes brittle and chalky - not so great for holding any bits of food you want to wrap inside it. Though I suppose you can still tear it up and dip inside your soup or stew. 

These wraps are aesthetically striking, with the slight purple tinge and flecks of black. Certainly a conversation starter at your next dinner party. 

I hope you enjoy trying out this recipe. Drop me a message on Instagram if you do. I'd love to know what you think!


(makes 8-10)

- 1.5 cups dry black beans (soaked overnight - it will double in size and yield approximately 3 cups)

- 1.5 cups warm water

- 1/2 tsp salt (optional)

- Sunflower oil, for frying


Drain the soaked beans and place in a blender with 1.5 cups of fresh warm water and salt. Blend on high until you have a thick batter. It's okay if there are flecks of the black skin in the batter but there shouldn't be any large lumps.

Heat about 1 tablespoon of oil in a non-stick frying pan. Add two tablespoons of the bean batter in the centre and use the back of a spoon to spread it out into a round, flat shape.

Cook over medium-low heat for 2-3 minutes on one side. You may cover the pan to trap some steam and to help it cook faster, but this isn't necessary. Gently flip the flatbread over and cook the other side for another minute. Repeat this process with the rest of the batter.

Serve warm alongside a soup or stew. Or add your favourite fillings e.g. spiced rice, beans, avocado, stir-fried veggies, etc. 


  1. Thanks for taking the time to post this! O want to bring it to a potluck dinner. Do you think if I keep them warm they won't become brittle?

    1. You’re welcome! Yes, you’ll need to keep them warm and prepare them closer to the time

  2. Thanks for the recipe, it is very original and can be a great accompaniment to other recipes. What stands out the most is that it is gluten-free, so you can take it to a group dinner without fear.