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Easy flatbreads – you’ll never buy flatbreads in the shop again

Healthy recipe
Multi-seed & Parmesan flatbreads

I love flatbread and I used to think that making flat bread is very difficult. Not anymore, as after a short experimenting, I found that making flatbread does not need more that 10 minutes mixing and 10 minutes baking. That’s it. ┬áAnd the result is delicious and toddler-friendly ­čÖé

I made two versions:

– one savoury made with seeds and Parmesan cheese

– one sweet made with ground almond and dried fruits

Both turned out a great success in my family, so these healthy recipes go into the Big Family Favourites Recipe book ­čÖé

Multi-seed & Parmesan flatbread recipe

Healthy recipes
Multi-seed & Parmesan flatbreads

Here is the Multi-seed & Parmesan cheese flatbread recipe. Obviously, it can be made with less or other seeds/nuts. I used a mix of pumpkin seeds, sunflower seeds,  linseeds and sesame seeds now, but I can imagine adding chia seeds or roughly chopped walnut too. Parmesan is a good choice as make the bread crispy and tasty but it does not have a very strong flavour. However, any other cheese could make it like Cheddar or Emmental cheese. What I definitely want to try that is adding herbs like chopped fresh rosemary or basil and chopped olives. I can imagine also a simple salt and pepper flatbread version too.

Preparation: 10 minutes
Cooking time: 10-12 minutes

Ingredients:
200g wholemeal flour

100g strong white flour

1/2 tsp baking powder

1 handful of mixed seeds like pumpkin seeds, sunflower seeds, flax seeds, sesame seeds (reserve some to scatter over the top)

20g grated Parmesan cheese (reserve about 2 tbsp to sprinkle on top)

20g coconut oil (you can use butter too – I used coconut oil as this gives extra crunchiness to the flatbread what I love)

6 tbsp sour cream

20 ml water

salt

Egg white of 1 egg to egg wash the top

 

Step 1

Pre-heat the oven to 180 C fan, (350F, Gas Mark 4)

Mix the dry ingredients in a bowl: the wholemeal and white flour, the seeds, the baking powder, the salt and the grated cheese (reserving about 2 tbsp of cheese to sprinkle on the top later).
Step 2

Melt the coconut oil and add to the flour and seed mixture and stir until you get a crumbly texture.
Step 3

Add the sour cream and water and knead the dough. (You can add a bit more water if it’s needed.) It does not need too much kneading, just let the ingredients come together. You will get a dry dough.
Step 4

Roll out the dough into a 3 mm thickness sheet and cut 5*10cm rectangles. Eggwash their top and scatter with seeds and the remaining grated cheese.
Step 5

Bake the crisp bread at 180 C in a fan assisted oven for 10-12 minutes until they are golden and crispy.

These little bread squares keep well in an airtight container for 3-4 days. To freshen them up just pop them into the toaster for a couple of minutes.

Sweet mini flatbreads recipe

Healthy snack - healthy recipes
Mini sweet flatbreads with almond and dried fruits

I made a sweet version too for my daughters. That’s why I did not use sugar, instead, I added mashed banana, maple syrup dried fruits a ┬álittle bit cinnamon to get the sweet taste. However, if you like – you can sprinkle the top with a little bit of brown sugar. Probably the only thing what I will improve on the recipe next adding some roughly chopped nuts too. But my little ones were happy munching on them and I love them too. They can make a perfect snack paired with an apple or with a pot of yoghurt.

Preparation: 10 minutes

Cooking time: 12-14 minutes

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Ingredients:
200g wholemeal flour

100g strong white flour1/2 tsp baking powder

1/2 tsp baking powder

50g ground almond

1 handful of chopped dried fruits (I used dried cherries, but other dried fruits can do like raisins, cranberry or dried apricots)

20g coconut oil

1 mashed banana1 tbs

1 tbs maple syrup

40 ml water

Egg white of 1 egg to egg wash the top

Pinch of cinnamon (just to sprinkle on the top, optional)

 

Healthy snacks - healthy recipes
Sweet mini flatbreads

Step 1

Pre-heat the oven to 180 C fan, (350F, Gas Mark 4)

Mix the dry ingredients in a bowl: the wholemeal and white flour, the ground almond, baking powder and  dried fruit.
Step 2

Melt the coconut oil and add to the flour-nut-dried fruit mixture and make a crumble.
Step 3

Add the mashed banana, maple syrup and water and knead the dough. Again just let the ingredients come together.
Step 4

Roll out the dough into a 3-5 mm thickness sheet and cut 3*3cm squares. Eggwash their top and sprinkle with a little bit of cinnamon.
Step 5

Bake the mini bread squares at 180C in a fan assisted oven for 12-14 minutes until they are golden and crispy.

I suppose – these little sweet bread squares keep well for 1-2 days in an airtight container – but I do not know really as they have gone so quickly that I did not have a chance to test them…

If you need more recipes...

Get your free copy of  the

6 FAMILY MEAL IDEAS
TO MAKE YOUR EVENINGS
STRESS-FREE

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