Easy Seeded Flatbread

June 28, 2019
9 Ratings
Photo by Julia Gartland
  • Prep time 1 hour
  • Cook time 10 minutes
  • Makes 4 flatbread
What You'll Need
  • 2 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 2 teaspoons kosher salt
  • 1/2 teaspoon sugar
  • 1/3 cup small mixed seeds (I like a mix of toasted sunflower seeds, nigella seeds, sesame seeds, mustard seeds, and coriander seeds)
  • 2 scallions, thinly sliced
  • 1 cup buttermilk, cold
  • 4 tablespoons olive oil, divided
  • 1 pinch flaky salt, for sprinkling
  1. In a medium bowl, whisk together dry ingredients, flour through sugar. Add the seeds and scallions and stir to coat.
  2. Make a well in the center, then pour in the buttermilk. Using a rubber spatula or wooden spoon, stir until you have a shaggy dough. Turn the dough onto a lightly-oiled surface (like a plastic cutting board) and gently knead it into a cohesive ball. Return ball of dough to bowl and cover with plastic wrap or a kitchen towel for 30 minutes. Heat the oven to 300° F.
  3. Turn dough out onto a lightly floured surface and divide into four. With a floured pin, roll one ball out to ⅛- to ¼-inch thick, about 6 inches long and 4 inches wide.
  4. In a large, heavy skillet (preferably cast-iron), heat 1 tablespoon olive oil over medium-high. When the oil is very hot, add the flatbread. Cook until deeply charred, about 3 minutes, then flip and continue to cook, 2 to 3 minutes more. Transfer to a baking sheet, sprinkle with flaky salt, and keep warm in the oven while you repeat the process with the remaining three pieces of dough and remaining olive oil.
  5. Enjoy warm, or wrap in aluminum foil, store at room temperature, and reheat in the oven the next day.

See what other Food52ers are saying.

  • Allie Bishop
    Allie Bishop
  • Linda V.
    Linda V.
  • Lune
  • Kristine Beck
    Kristine Beck

11 Reviews

Kristine B. January 22, 2023
Wish the measurements were in weights. The dough is very wet and sticky, even at the point to roll out. Had to knead a little flour into it to even make it manageable. The seeds had great flavor and it did end up cooking well, but would appreciate some more recipe guidance, especially since this was featured a beginner recipe in the bread course.
Anna May 6, 2021
This came out so good! I'm wondering if I can adapt this recipe for camping by adding some buttermilk powder to the dry mix and adding water when ready to cook? I'll have to try it.
G May 6, 2021
I have made these several times using Bob's Red Mill Buttermilk Powder as well as refrigerated buttermilk. Both methods work well.
G May 22, 2020
Fantastic. I have made this several times. Sometimes the dough puffs up when it rests and sometimes it doesn't, but it always tastes great.
G May 22, 2020
Fantastic. I have made this several times. Sometimes the dough puffs up when it rests and sometimes it doesn't, but it always tastes great.
Allie B. April 26, 2020
I’ll try this again, but I should have followed my first instinct and used half the salt.
Linda V. April 12, 2020
The flatbread turned out Great! Safer for me than making a loaf of bread for one, I can freeze these and toast one I need them, thanks
Alice L. April 11, 2020
I didn’t have buttermilk so I used plain yogurt with sunflower, caraway and cumin seeds. It was delicious and chewy! I couldn’t stop eating it!
Julie April 10, 2020
So delicious. Made it twice in one week! Great with soup or for a quick egg sandwich.
Lune November 10, 2019
This is easy and delicious. I used a mix of poppy seeds, onions granules, mustard seeds, pumpkin seeds and fennel seeds. The fennel brought a nice kick to it.
Elanna76 July 2, 2019
Gonna try tomorrow! I guess yoghurt may be a good substitute for buttermilk. I find it easier to digest.