Seeded Flatbread

Posted On: December 10, 2009 – 12:20 am

0e35d9b88btbread 150x100 Seeded Flatbread

We are in the middle of a cold snap here in San Francisco. A mild one, as far as cold snaps are concerned, but reason enough to reaffirm my friendship with my oven. It has been working overtime – granola, batches of cookies, gratins, and yesterday this seeded flatbread. The flatbread is made from white whole wheat flour along with pepitas, sunflower, poppy, and mustard seeds. You can pull the dough out paper thin or leave it a bit thicker, serve it straight or bake it with toppings. Whatever you like, really. I actually stumbled on some flatbread notes while tidying up my desk. I tried to do a version a while back using whole, uncooked millet and quinoa. The notes in the margin cautioned me to use less crunchy ingredients the next time around, ones less likely to crack a tooth ;) . This time I went the seed route, and my one mistake was not crushing the mustard seeds before adding them to the rest of the ingredients – but I’ve adjusted the recipe to take this into account. When I pull the flatbread dough extra thin, I sometimes add a thin later of toppings. The version in the photo below was baked with…

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