This article presents a versatile flatbread recipe made from white whole wheat flour and a variety of seeds, including pepitas, sunflower, poppy, and mustard seeds. The dough can be prepared thin for flatbread pizza or left thicker for serving with butter or soup. It emphasizes the ease of preparation, similar to pizza dough, without the need for yeast proofing. The recipe guides readers through the dough-making process, encouraging experimentation with various toppings and serving suggestions to enhance the flatbread experience.
This flatbread is made from white whole wheat flour and packed with seeds - pepitas, sunflower, poppy, and mustard seeds.
When you pull the flatbread dough extra thin, I often like to add a thin layer of toppings.
Making this flatbread dough is basically the same as making pizza dough. With a heavy load of seeds and using a different flour.
You can pull the dough out paper thin or leave it a bit thicker, serve it straight or bake it with toppings.
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