Versatile Seeded Flat Bread

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I’m not joking when I say this is a versatile recipe. You can follow my cooking instructions below and use the dough to make flat bread. Or you can roll it thinner and/or cook it longer to make it into crackers.  You could roll out the dough to form a pizza crust or calzone. Try using the dough for this dinner roll idea. I even folded the dough around slices of marinated tofu, to make a little pocket sandwich.

Seeded Flat Bread Dough
1 1/2 cups lukewarm water
3 tsp dry yeast
1 tbsp flax seed
1 tbsp sesame seed
1 tbsp millett
1 tbsp quinoa
1 tsp salt
1 tsp agave nectar or honey
1 cup whole wheat flour
2 1/2 cups white flour
additional white flour for kneading and rolling
olive oil, for brushing
additional kosher salt, for sprinkling

Part 1, if you’re using a stand mixer:
Sent the mixer with the paddle attachment. Combine the water and yeast in the bowl and let stand 1 minute. Add the seeds and quinoa and mix on low for 2-3 minutes. Mix in the salt, agave and wheat flour. Then start adding the white flour by the 1/2 cup. When you’ve got 2 cups of the white flour mixed in, switch to the dough hook. Add the last 1/2 cup of white flour and knead for about 5 minutes.

Part 1, if you’re mixing by hand:
In a large mixing bowl, combine the water and yeast and let stand about a minute. Stir in the seeds and quinoa and allow to sit for 5 minutes or so. Using a wooden spoon, stir in the salt, agave and wheat flour. Begin mixing in the white flour, half a cup at a time. When you’ve gotten 1 1/2 or 2 cups of white flour incorporated, turn the dough out onto a floured surface. Knead in the last 1/2 cup of white flour.

Part 2:
Let the dough stand, uncovered in a draft-free place for 30 minutes. Punch down the dough. If the dough is sticky, knead in additional white flour, so the dough doesn’t stick to your hands when you are working with it. Divide the dough into 8 pieces.

Part 3:
Preheat a non-stick griddle to medium heat. Working with 1 piece of dough at a time, roll out to 1/8 inch thickness on a floured surface. Work from the center, outward. If the dough begins to get sticky, lightly flour and flip the dough over, before continuing to roll. Cut the dough into desired shapes. Brush one side of the dough pieces with a light coating of olive oil and sprinkle with salt.

Part 4:
Cook, oil-side down, for 4-6 minutes, until the bread is browned as desired. Flip and cook another 2-4 minutes, again until desired browning is reached. Serve warm or cooled.


  1. Judeen says

    Made today – delicious! So easy to make. Am going to freeze so I don’t eat it all today. Smile. Great job!

    • Sandra Kohlmann says

      Nessa, you should definitely try it. It’s fool proof, because you don’t really need it to rise. This would be a great starting point for working with yeasted dough. Also, you could use 4 tbsp of any seeds you like, so you could use what you have on hand. If you do make it, let me know how it turns out.

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