MAGGI’s Crispy Thin Onion and Seed Flatbread

Flatbreads are incredibly versatile. They’re great as part of a meal and are fabulous served with dips and hummus. Ours is made with super convenient MAGGI Mash.



    • MAGGI Mash, prepared and cooled
      2 cups
    • Butter, melted
      ¼ cup
    • Egg, beaten 
      1 large
    • Rice flour
      1 cup
    • Corn flour
      ¼ cup
    • Baking powder 
      2 tsp
    • Topping:
    • Poppy seeds 
      2 tsp 
    • Sesame seeds, toasted 
      2 tsp
    • Onion, finely chopped
    • Garlic 
      2 Tbsp 
    • Dried basil
      2 tsp 
    • Salt
      ½ tsp 
    • Melted butter for brushing



    1. In a large bowl combine the MAGGI Mash, butter and egg. Mix until smooth.
    2. Add in the rice flour, corn flour, salt and baking powder. Mix until smooth dough forms.
    3. Wrap the dough in plastic wrap and place in the fridge to rest.
    4. In the meantime, make your crispy onions by lightly sauté them with a little oil and butter. Add the garlic towards the end of the cooking to ensure it does not burn.
    5. Mix the onions, garlic, poppy seeds, sesame seeds, basil and salt in a bowl. Set aside.
    6. Once the dough has rested cut into 8 pieces and roll into balls. Flatten lightly with rice floured fingers.
    7. Place onto baking paper on a baking tray and brush with melted butter.
    8. Sprinkle with the onion and seeds mix and bake for 15 minutes at 225°C.
    9. Remove from the oven and brush with more melted butter.



    The use of the MAGGI Mash and other flours creates a gluten/wheat free product that can be enjoyed by everyone.