Seedy Flatbread


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 (Or substitute self-rising flour without the baking powder and salt). 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.

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