Crispy seed-topped flatbreads

Crispy seed-topped flatbreads


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About this recipe: These tasty flatbreads are topped with nutritious sunflower and pumpkin seeds. Sunflower seeds are packed with vitamin E and supply folate, a possible cancer-fighter, while pumpkin seeds are rich in zinc, an immune-system booster.

Janet Mitchell

Serves: 12 

  • 2¼ cups plain flour
  • 1/4 teaspoon cayenne pepper
  • Salt
  • 3 teaspoons unsalted butter
  • 3 teaspoons solid vegetable shortening
  • 1 egg white lightly beaten with 2 teaspoons water
  • 1/4 cup shelled pumpkin seeds
  • 1/4 cup shelled, dry-roasted sunflower seeds
  • 2 tablespoons grated Parmesan cheese

Prep:20min  ›  Cook:15min  ›  Extra time:1hr  ›  Ready in:1hr35min 

  1. Combine the flour, cayenne pepper and a pinch of salt in a medium bowl. Cut in the butter and shortening with a pastry blender or two knives until the mixture resembles coarse crumbs. Gradually add 2/3 cup water to make a soft, smooth dough. Knead for 5 minutes or until smooth and elastic. Transfer to a bowl that has been sprayed with cooking spray, cover and rest for 1 hour.
  2. Preheat the oven to 210°C. Spray two large baking trays with cooking spray (or use nonstick trays); put aside. Cut the dough into 4 pieces. Roll each piece out to a 23 cm round (about 1.5 mm thick). Transfer to the prepared baking trays.
  3. Brush the dough with the egg-white mixture. Sprinkle the pumpkin and sunflower seeds over the dough. Sprinkle each dough round with 2 teaspoons of the Parmesan. Bake for 12 minutes or until the bread is lightly puffed, golden brown and crisp.

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