Seedy Flatbread

Directions

Recipe and image couresy of Chef Virginia Willis


Adjust the rack in the center of the oven. Place a rimmed baking sheet in the oven. Heat the oven to 500°F. Combine the nuts and seeds; set aside.

Combine the flour and buttermilk in a bowl. Using a handheld mixer or by hand, stir to combine. Transfer to a clean work surface lightly dusted with flour. Divide dough into 4 equal parts. Using flour as needed, with a rolling pin roll out the dough until very thin. Repeat with one more piece of dough, reserving the remaining two for a second batch.

Remove the hot baking sheet from the oven. Quickly add two discs of dough. Drizzle oil over each. Top with 1 heaping tablespoon of reserved seeds and nuts. Pop back into the oven and cook until brown and crisp, about 5 minutes.

You must be logged in to view this item.

This area is reserved for members of the news media. If you qualify, please update your user profile and check the box marked "Check here to register as an accredited member of the news media". Please include any notes in the "Supporting information for media credentials" box. We will notify you of your status via e-mail in one business day.