Flaxseed Flatbread

Chances are you can have these mixed, shaped, baked, and on the table before you can master saying “flaxseed flatbread” five times fast.

I’ve been a little busy this week and haven’t had time to wait for yeast to do its thing, but unleavened flatbreads are an easy and quick way to still have fresh bread for dinner. These very crisp breads are adaptable to a wide variety of flour and flavor combinations, and are in fact a variation on the Sesame-Semolina Flatbreads I wrote abut a few months ago. Roll them in a pasta roller or with a rolling pin, as thinly as possible for maximum crunch.

Flaxseed Flatbread

Yield: 8 – 10 large flatbreads

Time:

  • Mix/rest: 45 minutes
  • Roll/bake (total time for 8 flatbreads): 20 minutes

Ingredients:

  • 150 g flour
  • 45 g whole wheat flour (I used white whole wheat)
  • 30 g finely-ground whole rye flour
  • 20 g flaxseed meal
  • 4.5 g (3/4 t.) salt
  • 130 g lukewarm water
  • olive oil for brushing
  • flaxseeds and coarse Kosher salt for topping

Method:

  1. Preheat the oven, with baking stone, to 450F.
  2. Mix flour, white whole wheat flour, rye flour, flaxseed meal, and salt in a medium bowl.
  3. Add water and stir to incorporate into the dry ingredients.
  4. Turn dough onto an unfloured counter and knead for 3 minutes. Cover the dough and let it rest for 15 minutes.
  5. Knead for another 2 minutes. Cover and rest for 20 minutes.
  6. Divide the dough into 8 or more pieces and form them into balls.
  7. Cut a piece of parchment paper the approximate size of your baking stone.
  8. Roll a ball of dough through a pasta roller, starting with the thickest setting and adjusting the thickness setting down with each successive pass, to the desired thinness. Alternatively, roll out as thin as possible with a rolling pin.
  9. Place the rolled flatbread on the parchment. Repeat with as many flatbreads as will fit on the parchment.
  10. Brush the flatbreads lightly with olive oil and sprinkle with flaxseeds and a small pinch of Kosher salt.
  11. Transfer the breads, parchment and all, onto the stone. Bake until the edges are nicely brown and rippled, and the tops have golden brown patches, about 3 or 4 minutes.
  12. While one batch is baking, roll out the next batch.
  13. Cool on a wire rack. Break into pieces to serve.

Post a comment » 15 Comments

  1. OOOOO, I’ve been looking for something quick. This would also make a nice substitute for corn chips with salsa. Mr Chiots and I have been trying to free ourselves from the grocery store by making everything from scratch. The one thing we continue buying are snacks & corn chips. These may just finally help us break the habit. Can’t wait to try them out.

  2. These look amazing. The Daring Baker cracker challenge was so much fun that I’m bookmarking these to make in the future!

  3. Simple and a very delicious mixture of ingredients. Lovely.

  4. I have a ton of flaxseed, and I am always looking for a way to use it. Awesome job, they look delicious.

  5. Beautiful! The first image resembles fallen Autumn leaves.
    And I never would’ve thought to use the pasta machine for these, thanks for the tip.

  6. These sound wonderful and my mother in law just gave me two bags of whole flaxseed.

  7. I love flaxseed and it is so good for you. I have never tried flatbread but you have inspired me. Besides this will give me an excuse to get another baking stone as I lost mine in the move. Thanks for the inspiration.

  8. I have been meaning to ask you for some time now about your pasta roller method (I asked for (and received) the roller for Mother’s Day specifically for flatbreads I am so enamored of this idea but have decided to wait for the new house to try bc my life is in such disarray right now): is there any rhyme or reason to which flatbread doughs this works with? As long as it is meant to be rolled really thin can it be used in a pasta roller or are there some that are too sticky or fragile? And if so, how do you know? Will it just be obvious or do I risk making a mess of the roller?

    Thanks :)

    And this bread, like the thyme one, looks gorgeous. If nothing else, I have yours to try since I know you got it to work! :)

  9. Susy, I’m with you, from scratch is definitely the way to go. If you will be using these for dipping, I’d make them a little thicker so they’ll hold up.

    Mary, yes, these are similar to the DB lavash, but without yeast. That was a very fun challenge.

    rainbowbrown, thanks so much!

    Faythe, thank you!

    Marysol, I didn’t think of that but it does look like leaves. I suppose for a special occasion you could even use a leaf-shaped cookie cutter on the dough after rolling it out.

    Maggie, that’s a lot of flaxseed! I learned the hard way that it’s best to store it in the freezer after I had a large bag go bad on me (tastes like fish, not at all pleasant).

    Kim, I’ll be waiting to see what you come up with!

    Laura, with the KA roller attachment I started at setting 1 and went up to 7 for these, by increments of 2. If the dough contains whole seeds (like the sesame-semolina ones I did before) they can’t be rolled quite so thinly as the seeds will tear the dough. If dough is sticky (either for bread or for pasta) using plenty of flour is helpful. Other than that, the only advice I can give is just to experiment!

  10. They look as thin as parchment… Looks simple to make but that’s probably not easy to pull off.

  11. I do hope you will have some on hand when next I visit!

  12. How do I use these recipes of grams instead of cup measures? HELP! I’m so eager to make Flatbread….and, on & on! Thanx so much for all your input!

  13. does someone know the metric conversions for this recipe and the sesame semolina? thank you!

  14. I have never seen anything like this before. Looks amazing!

  15. I made these yesterday and they were incredible! Thank you so much for sharing :-) Will definitely make them again soon!!

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