Seedy Flatbread
By: Chef Virginia Willis
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.
Nutrients Per serving
| Calories | 300 |
| Calories from Fat | 171 |
| Fat | 19g |
| Trans Fats | 0g |
| Cholesterol | 0mg |
| Carbohydrate | 27g |
| Protein | 7g |
| Fiber | 4g |
| Sodium | 330mg |
