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Flowering Flatbread

Serves 4


    Flowering Flatbread

    As spring herbs start to grow, it pays to let a few flower. Most herb flowers are edible and add great eye appeal and flavour to dishes. This savoury flatbread can be thrown together with premade flatbread, but I urge you to try making your own, as it’s easy—and so delicious.


    Flowering Flatbread


    • 2 medium yellow potatoes, peeled and cut into chunks
    • 1/2 cup (125 mL) hot water
    • 1/4 cup (60 mL) chopped chives
    • 1 cup (250 mL) tapioca flour or starch
    • 3/4 cup (180 mL) brown rice flour
    • 1/2 tsp (2 mL) salt
    • 1 tsp (5 mL) baking powder
    • 1 1/2 tsp (7 mL) avocado oil
    • 1/2 small fennel bulb, trimmed and sliced paper thin
    • 1/3 cup (80 mL) fava beans, blanched and shelled
    • 2 green onions, thinly sliced on the diagonal
    • 1 cup (250 mL) strawberries, washed, hulled, and thinly sliced
    • 4 Tbsp (60 g) goat cheese or favourite nut-based cheese, crumbled
    • 1/4 cup (60 mL) mixed herb flowers, petals,
    • and leaves, such as chive, basil, and fennel


    Per serving:

    • calories418
    • protein7g
    • fat6g
      • saturated fat2g
      • trans fat0g
    • carbohydrates84g
      • sugars3g
      • fibre5g
    • sodium356mg



    Start by making flatbread. Boil or steam potatoes until very tender. Drain and transfer to blender along with water and chopped chives, and blend until smooth. 

    In large bowl, whisk together flours, salt, and baking powder. Add 1 cup (250 mL) potato purée and mix to form a soft but slightly sticky dough. You can adjust the consistency of the dough by adding more potato purée or rice flour as needed. Divide dough into 4 equal pieces and set aside.

    Heat large cast iron frying pan over medium high. 

    Working with one piece of dough at a time, roll out to about 1/4 in (0.6 cm) thickness between 2 pieces of parchment paper, using dusting of extra rice flour if dough is sticking. Place in hot frying pan and cook until starting to brown on underside, about 1 minute. Flip flatbread over and cook for another 30 seconds to 1 minute. Transfer to plate and drape clean kitchen towel overtop while repeating rolling and cooking with remaining dough. Once they’re all cooked, flatbreads may be kept in airtight container and refrigerated for up to 4 days.

    When ready to assemble flatbreads, set oven rack in top third of oven and preheat oven broiler.

    Place flatbreads on baking trays and brush with avocado oil. Top each with some shaved fennel, fava beans, green onions, strawberries, and goat cheese. One tray at a time, place flatbreads in oven and broil until toppings are warmed through and starting to caramelize, about 5 to 8 minutes. Keep a close eye on flatbreads, as they can quickly go from cooked to burnt. Garnish with a generous sprinkle of herb flowers, petals, and leaves. Cook remaining flatbreads. Cut and serve while warm. 


    Feel free to play with any of your favourite edible flowers and petals for your flatbread garnish.



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