It has been a while since I’ve shared a recipe. I stumbled upon this recipe one day when I was following bunny trails. I altered the recipe a little bit. The flatbread itself is to die for, but my addition of serving it with sweet cream butter, honey and sea salt will make you feel as if you’ve already died and gone to heaven. It’s really that good! At least in my humble (or not) opinion.
SEEDED FLATBREAD makes about 24 pieces
- 2 C. whole milk (warmed to about 105 F.)
- 1 package active dry yeast
- 1/4 C. olive oil
- 3 T. honey
- 1 & 1/2 tsp. salt
- 3 & 1/2 C flour
- 1 C. oats
- 1/4 C. seeds for garnish (I used a combination of pepitas and sesame seeds)
- Cover a rimmed baking sheet with parchment paper.
- In a large mixing bowl stir the yeast into the warm milk. Add oil, honey and salt, stir until smooth.
- Add the flour and oats. The dough will be very sticky.
- Spoon the dough onto the parchment paper covered baking sheet. Smooth out as evenly as possible.
- Sprinkle seeds on top.
- Let rise in a warm spot for half an hour.
- Preheat oven to 400 F.
- Bake the bread on the middle rack of the oven for 15-20 min. or until golden brown.
- Serve piping hot with the butter, honey and sea salt.
Side note: I don’t know about you, but when I was a young 20-something I lived on grocery store salad bars, soup in a can, Lean Cuisine, and eating out. Marshall sent me a picture of the Bacon Weave Tenderloin Slammich that he and his roommates prepared, baked and devoured! College kids these days! These are the years they are supposed to be surviving in the food wasteland, and thinking the best meal they’ve had all week is the smothered burrito from some place called Burrito King. Here is the Bacon Weave Tenderloin Slammich ~ (it’s a little too pink for my taste, but he said it was delicious!)