Dor's Nut & Seed Flatbreads - Pantry Dish


This is a very forgiving recipe. You can play with the variations.


2 cups
almond meal/flour (or any nut flour)
3 tablespoons
any combination of seeds (flax, sesame, poppy, sunflower, pepitas)
1⁄2 teaspoon
salt (some members like more)
2 teaspoons
seasonings (mixed italian, herbs de Provence, chopped rosemary, curry powder, caraway seeds, adapt to the flavors in your menu)
3 tablespoons
olive oil
1⁄4 cup
water (or enough that the dough sticks together and forms a ball when mixed)

Additional Notes

Optional: add ½ cup finely grated kale or zucchinni or ½ cup mashed yam and use less water.


Combine all of the ingredients in a large bowl and mix with your hands. Work into a ball until it cleans the sides of the bowl, adding a little more water if it's not forming a ball.
Get two pieces of kitchen parchment the size of your baking sheet. Place the ball of dough on a sheet of parchment and mash it out to start forming a rectangle. Place a second sheet of parchment on top and using a rolling pin, roll it out to 1/8" thickness and to the size of your baking sheet. Slip the parchment onto your baking sheet and remove the top parchment. Score into the desired size — you won't be able to cut it after it bakes. 
Bake at 350° and check at 15 mins. If the outer pieces are browning up faster than the inner pieces, remove them and continue baking until golden brown.
Separate flatbreads before they cool completely.