Ingredients
- 250 g plain flour (or half wholemeal for more flavour)
- 12 g spirulina powder (2 teaspoons)
- Half a teaspoon fine salt
- 150 ml warm water
- 1 tablespoon olive oil
Method
- Mix flour, spirulina, and salt. Make a well; add water and oil.
- Bring together into a smooth dough — 3–4 minutes of kneading. It should not be sticky. Wrap; rest 15 minutes.
- Divide into 6 pieces. Roll each to the thickness of a 2p coin on a lightly floured surface.
- Heat a dry pan (cast iron preferred) over high heat until it smokes. Cook each flatbread 60–90 seconds per side — it should blister and char slightly.
- Stack under a clean tea towel while you cook the rest; the steam keeps them pliable.
Why this pairing works
High-heat short cooking preserves most of the protein and mineral content while degrading some phycocyanin — an acceptable trade-off for the most versatile spirulina delivery method in a kitchen. Serve with hummus, yogurt, or a tahini-lemon dip; the dip's vitamin C improves iron absorption from the bread.
Note. The colour is a deep muted green, not bright — don't expect Instagram-vivid without adding more spirulina, which will start to affect flavour above 3 teaspoons.