Seedy Flatbread

a flat brad topped with roasted peanuts.

By: Chef Virginia Willis

20 minutes

Total Servings: 4, Serving Size: 1 flatbread

easy

Ingredients

¼ cup peanuts, chopped (try sweet heat or spiced, too!)

2 tablespoons Everything Seasoning

1 cup whole wheat pastry flour, more for rolling*

1 1/2 teaspoons baking powder

1/2 teaspoon fine sea salt

1/2 cup buttermilk

4 teaspoons olive oil

*You can substitute 1 cup self-rising flour (plus more for rolling) for 1 cup whole wheat pastry flour + 1 ½ teaspoons baking powder +  ½ teaspoons salt

Directions

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.

Image courtesy of Chef Virginia Willis.

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