Recipe Archive

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Seed-Topped Flatbreads

Seed-Topped Flatbreads

This dough is allowed to rest for about 30 minutes before it gets rolled out. This is to relax the gluten in the dough, so that it doesn’t spring back when you’re trying to roll it out.

2 cups flour plus extra for kneading
2 teaspoons baking powder
1/2 teaspoon salt
2/3 cup water
1 tablespoon olive oil
1 large egg white lightly beaten with 1 tablespoon water
2 tablespoons hulled pumpkin seeds (pepitas)
1 tablespoon hulled sunflower seeds
1 teaspoon sesame seeds
1/2 teaspoon poppy seeds
3 tablespoons grated Parmesan cheese

1 In a medium bowl, combine the flour, baking powder, and salt. In a small bowl, combine the water and oil. Make a well in the center of the flour mixture and gradually stir in the liquid. Stir until almost combined, then turn the dough out onto a lightly floured work surface and knead a few times until the dough is smooth. Add a little more flour to the work surface if the dough is sticking.

2 Spray a bowl with nonstick cooking spray. Add the dough, turning it in the bowl to coat. Cover and let rest for 30 minutes.

3 Preheat the oven to 400°F. Cut the dough into 6 pieces. Roll each piece out to a 5-inch round. Place on a large baking sheet lined with parchment paper or sprayed with nonstick cooking spray.

4 Brush the tops of the dough rounds with the egg white mixture. Scatter the pumpkin seeds, sunflower seeds, sesame seeds, and poppy seeds over the tops. Sprinkle the Parmesan over the seeds.

5 Bake for 5 minutes, or until golden brown and lightly crisped.

Makes 6 breads

Nutrition Information (per bread)
calories 214 • total fat 6g (saturated 1g) • cholesterol 2mg • dietary fiber 1g • carbohydrate 33g • protein 7g • sodium 310mg • good source of: folate, niacin, selenium, thiamin