Amazing mushroom & onion flatbreads

I created this recipe last week – and I’ve already made it three more time. Definitely my new obsession!

It may sound a bit unusual but the caramelised onions and juicy mushrooms within the batter make the flatbread taste amazing and you get a lovely squidgy texture.

All you need to do is fry the onion and mushrooms, blitz the flatbread ingredients in a food processor to then add in the mushrooms and blitz again briefly to combine.

You’re left with a very thick batter which you then add to a griddle or frying pan, tease it out to create a circle with a spoon, then cook on the underside and them flip.

If you like mushrooms I think you’ll LOVE them.

I have two topping options below and both work really well; pesto with roast tomatoes or spiced aubergine with tahini dressing. Delicious.

The first image is just stuffed with hummus and slaw – easy and super tasty. But you can just eat them as you would a standard flatbread – with curries, soups, dips – all perfect.

In terms of flour – I’ve made with wholemeal, plain white and spelt so far but I think they will work with whatever flour you have at home.

I really hope you love them! Much love, Niki xxx

I'd love to know if you made this recipe.

Use #RebelRecipes and tag @RebelRecipes



  2-4 servings
  30 minutes preparation time
  30 minutes cook time


To make the flatbreads; 
  • 1 large red onion sliced 
  • 1.5 tbsp olive oil 
  • 6 mushrooms finely chopped
  • Pinch sea salt 
  • Twist black pepper 
  • 1/2 tsp fennel seeds – optional 
  • Pinch chilli flakes -optional 
  • 150g flour of choice – wholemeal/spelt/quality white
  • 2 tbsp olive oil 
  • 1/2 tsp baking powder 
  • Pinch sea salt 
  • 200ml water 
For the pesto; 
  • 3 tbsp pine nuts toasted
  • Big handful basil 
  • 1 garlic clove 
  • 2 tbsp nutritional yeast 
  • 2 tbsp extra virgin olive oil 
  • 1 tsp sea salt 
  • Juice 1/2 lemon 
  • Twist black pepper 
  • Water to loosen 
For the roast tomatoes;
  • 3 big handfuls cherry tomatoes 
  • 1 tbsp olive oil 
  • Sea salt 
For the spiced aubergine; 
  • 1 onion sliced 
  • 1 tbsp olive oil 
  • 3 cloves garlic sliced 
  • 1 aubergine sliced into small cubes 
  • 1 tsp smoked paprika 
  • 1 tsp cumin seeds 
  • 1 tsp coriander 
  • 3 tomatoes chopped
  • 1 tbsp tomato purée 
  • Pinch sea salt
  • Chilli flakes 
  • Fresh Mint 
  • Fresh Coriander


To make the mushroom flatbreads; 
  1. In a frying pan – Firstly fry the onion in the oil for 7-8 minutes until soft and caramelised. 
  2. Add the mushrooms to the pan, fry for a few minutes until soft and browning slightly. 
  3. Turn off the heat and season well this the fennel seeds, salt, pepper and chilli flakes. 
  4. Set aside. 
  5. In a food processor, add all the remaining flatbread ingredients and blend to a smooth batter.
  6. Then add in the mushrooms, blitz again very briefly until just blended a little. 
  7. Pre heat a frying/ griddle pan to medium. Add a little oil. 
  8. Scoop up 1/2 cup at a time of the mixture. Add to the middle of the pan, and using a spoon, spread the wet mix out on the pan into a circle. 
  9. Allow to cook for a few minutes until you can see it’s drying out and the sides come away easily. 
  10. Now flip it over and cook on the other side for a minute or so. 
  11. Repeat – keep them warm in a bowl with a clean towel over. 
To make the pesto; 
  1. Add all the ingredients to your food processor or high speed blender and blitz until everything is combined to the texture you prefer. You may need to scrape the sides down a few times.
To cook the tomatoes;  
  1. Add the cherry tomatoes to a large baking tray and toss them in 1 tbsp of olive oil. Bake on a medium heat for 30 minutes or until soft and browning a little. Set aside 
To make the spiced aubergine; 
  1. Add the oil to a large pan and add in the onion, fry on a low to medium heat until soft and slightly browning. Add in the garlic and cook for a further few minutes. 
  2. Next add the aubergine and fry for 2-3 minutes until slightly soft. Now add the tomatoes, tomtato purée, paprika, cumin, coriander and cook to aprox 10 minutes. 
  3. Finally season with salt, chilli and the fresh mint and coriander. 

Thank you so much for following my blog and cooking my recipes!

Did you know that I have a new cookbook?

It's called Rebel Recipes and I'm so proud of it. If you like my recipes I know you'll love my cookbook - It took me over a year to develop (and years in the making) and it's packed with deliciously vibrant veg packed recipes!


Here's a sneak peak...


  1. […] hidden in there. You can do this with other vegetables too. Carrots, courgette, parsnips and mushrooms too. You can grate, puree or blend them into flatbread doughs and crepe batters and then just fill or […]

  2. […] Or use buckwheat for a gluten free version or my amazing mushroom flatbreads  […]

    • Mel on April 12, 2021 at 4:38 pm

      Amazing Mushroom Flatbread indeed!! I just made them using buckwheat flour and wow! Love, love them so much 😊 Thank you Niki for sharing your talent and love for food 🌱

      • Niki on November 12, 2021 at 6:28 pm

        Brilliant! So happy to hear that xxx

  3. Flatbread Masterclass - Rebel Recipes on May 7, 2020 at 10:31 am

    […] Mushroom flatbread […]

Leave a Comment


Subscribe and receive a free download of my SuperSix recipe book

Something went wrong. Please check your entries and try again.

The products, recommendations and 3rd party links on are my genuine recommendations. I may be paid a commission if you purchase a book or product via a link on this site – it’s known as a referral fee or an affiliate commission. I only work with people, companies or brands who fit my ethos. I am a qualified health coach, but the recipes and articles on should not be used to diagnose or treat a specific health or medical condition.