If you’re hosting a vegan get-together or just want to lighten up your meals with more plant-based options, these jackfruit flatbreads are a perfect choice. They’re simple to make, look impressive, have layered textures, and always get great feedback.
For the flatbreads:
- ½ cup chickpea flour
- 1 cup water
- 1 tsp dried garlic
For the filling:
- 1 can jackfruit
(can be swapped for oven-roasted king oyster mushrooms, thinly sliced — the flavor will be different but still delicious) - 3–5 tbsp good-quality BBQ sauce (or homemade)
- 1 avocado
- a generous handful of sprouts or your favorite fresh herb
Mix the chickpea flour, water, and garlic powder, and let the batter rest for 10–15 minutes. If unsure about your pan, add 2 tbsp olive oil; otherwise, use a dry cast iron or nonstick pan. Pour a ladle of batter onto the hot skillet and cook 2–3 minutes per side until golden.
Roughly chop the jackfruit and toss it with BBQ sauce. If you don’t want to use a ready-made sauce, tomato paste with smoked paprika works too.
Spread mashed avocado (or hummus, or silken tofu) over the flatbread, top with the jackfruit, and finish with sprouts or fresh herbs.
On the photo — my slow Saturday breakfast: these flatbreads, lots of veggies and seeds on the side, and fresh fruit for dessert.
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For the flatbreads:
- ½ cup chickpea flour
- 1 cup water
- 1 tsp dried garlic
For the filling:
- 1 can jackfruit
(can be swapped for oven-roasted king oyster mushrooms, thinly sliced — the flavor will be different but still delicious) - 3–5 tbsp good-quality BBQ sauce (or homemade)
- 1 avocado
- a generous handful of sprouts or your favorite fresh herb
Mix the chickpea flour, water, and garlic powder, and let the batter rest for 10–15 minutes. If unsure about your pan, add 2 tbsp olive oil; otherwise, use a dry cast iron or nonstick pan. Pour a ladle of batter onto the hot skillet and cook 2–3 minutes per side until golden.
Roughly chop the jackfruit and toss it with BBQ sauce. If you don’t want to use a ready-made sauce, tomato paste with smoked paprika works too.
Spread mashed avocado (or hummus, or silken tofu) over the flatbread, top with the jackfruit, and finish with sprouts or fresh herbs.
On the photo — my slow Saturday breakfast: these flatbreads, lots of veggies and seeds on the side, and fresh fruit for dessert.
