Seeded Flatbread – a delicious recipe with bread flour, flour, brown sugar, sesame seeds, quinoa, sunflower seeds. Easy to follow and perfect for any occasion.
Serves 4
Vegetarian
Servings:persons
1
Mix bread flour, spelt flour, brown sugar, sesame seeds, quinoa, sunflower seeds, millet, oats, and flax seeds together in a bowl.
2
Combine milk and oil in the bread pan of a bread machine; add flour mixture. Make a well in the center of the flour mixture; pour in yeast. Knead dough according to manufacturer's instructions.
3
Turn out dough on a floured work surface. Punch down and separate into 16 pieces. Flatten into 5-inch diameter flatbreads.
4
Place flatbreads on 2 baking sheets; cover with plastic wrap. Let sit in a warm place until risen, about 1 hour. Remove plastic wrap.
5
Preheat oven to 350 degrees F (175 degrees C).
6
Bake in the preheated oven until golden brown, about 15 minutes. Cool slightly; slice in half.
430
kcal
Calories
13
g
Fat
66
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 12 ingredients. The key ingredients include: 1 cup bread flour, 1 cup spelt flour, 1/4 cup brown sugar, 2 tablespoons sesame seeds, and more.
Yes, Seeded Flatbread falls under the Vegetarian category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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