Flatbread — Recipe 19 of 60
Pumpkin Seed & Soy Isolate Protein Flatbread
A high-protein flatbread that uses soy isolate powder as part of the flour mix, making every bite count nutritionally. Topped with pumpkin seeds and sunflower seeds for crunch and baked until golden. Use it as a base for toppings, wrap it around fillings, or eat it on its own as a protein-rich snack.
Nutrients (per serving)
- Calories
- ~320kcal
- Protein
- ~28g
- Carbs
- ~32g
- Fat
- ~10g
Ingredients
What you need
- 014 tbsp pumpkin seeds
- 0225g soy isolate powder
- 032 tbsp sunflower seeds
- 041 tbsp black chia seeds
- 05100g wholegrain flour or rice flour
- 061 tsp baking powder
- 071 pinch of salt
- 081 tsp garlic powder
- 091 tsp dried herbs (oregano, rosemary or thyme)
- 10120ml warm water
- 111 tbsp olive oil or coconut oil
- 12Extra pumpkin seeds and sunflower seeds for topping
Instructions
How to make it
- 01
Preheat oven to 180°C and line a baking tray with parchment paper.
- 02
In a large bowl combine wholegrain flour, soy isolate powder, baking powder, salt, garlic powder and dried herbs. Mix well.
- 03
Add chia seeds and mix again — they will help bind the dough naturally.
- 04
Add olive oil and warm water gradually, mixing as you go, until a soft, slightly sticky dough forms. Do not overwork the dough.
- 05
Divide dough into 2 equal portions. Place each portion on the lined baking tray and press or roll out into a thin oval or round shape roughly 5mm thick.
- 06
Scatter pumpkin seeds and sunflower seeds generously over the surface of each flatbread and press them gently into the dough so they stick during baking.
- 07
Bake for 15–18 minutes until the edges are golden and the surface feels firm and dry to the touch.
- 08
Remove from oven and let cool for 5 minutes before serving.
- 09
Serve topped with avocado, hummus, roasted vegetables, or any topping of choice.
The science
Why it's good for you
Incorporating soy isolate powder directly into flatbread dough is an ingenious way to dramatically increase the protein content of what is normally a carbohydrate-only food. Each flatbread delivers nearly 28g of complete plant protein — comparable to a chicken breast. Pumpkin seeds pressed into the surface add magnesium and zinc while creating a satisfying crunch. Chia seeds in the dough act as a natural binder while contributing omega-3 fatty acids and fiber. Wholegrain flour keeps the glycemic index low, providing sustained energy without blood sugar spikes. A genuinely functional food that works as a base for endless healthy meal combinations.