Crispy Seed-Topped Flat Breads

Tested Recipe with Slight Adjustment Adapted from Reader’s Digest Eat Well Stay Well

Crispy Seed-Topped Flat Breads


2 ¼ cup all-purpose flour

¾ tsp salt

¼ tsp cayenne pepper

1 tbsp unsalted butter

1 tbsp vegetable shortening

2/3 cup water


1 egg white lightly beaten with 2 tsp water

¼ cup shelled pumpkin seeds

¼ cup sunflower seeds

8 tsp grated parmesan cheese

Preparation Instructions:

  1. In a mixing bowl, combine the all-purpose flour, salt and cayenne pepper. With a pastry blender cut in the butter and shortening until the mixture resembles coarse meal. Gradually add 2/3 cup of 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 non-stick cooking spray, cover, and let rest for 1 hour.
  2. Preheat the oven to 220C. Lined 2 large baking sheet with silicone baking mat; set aside. Cut the dough into 4 pieces. Roll each piece out to a 9-inch round (about 1/16 inch thick). Transfer to the prepared baking sheets. Brush the dough with the egg-white mixture. Sprinkle the pumpkin and sunflower seeds over the dough. Sprinkle each dough round with 2 tsp of the grated parmesan cheese. Bake for 12 minutes or until the bread is lightly puffed, golden brown, and crisp.



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