Not only are sunflower and pumpkin seeds highly nutritious, but they give this flatbread a satisfying crisp and crunchy texture.
Lynn Lewis and Joachim Wahnschaffe
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285g (2¼ cups) plain flour
1/4 teaspoon cayenne pepper
Pinch of salt
3 teaspoons unsalted butter
170ml (2/3 cup) water
1 tablespoon vegetable oil
1 egg white lightly beaten with 2 teaspoons water
30g (¼ cup) shelled pumpkin seeds
30g (¼ cup) shelled, dry-roasted sunflower seeds
2 tablespoons grated Parmesan cheese
Directions Preparation:20min › Cook:12min › Extra time:1hour › Ready in:1hour32min
Spray 2 large baking trays with cooking spray. Place the flour, cayenne pepper and a pinch of salt in a bowl. Cut in the butter with 2 knives until mixture resembles coarse crumbs. Gradually add water and oil; work the mixture into a soft dough. Knead 5 minutes or until smooth and elastic. Transfer the dough to a lightly greased bowl. Cover; leave to rest for 1 hour.
Preheat oven to 210 degrees C. Cut the dough into 4 equal pieces. Roll each piece out to a 23cm round about 2 mm thick. Transfer to the baking trays. Brush the rounds with the egg white mixture and sprinkle with pumpkin and sunflower seeds. Top with the grated cheese. Bake for 12 minutes or until the bread is lightly puffed, golden and crisp.