SWISS & CARAWAY FLATBREADS
My mom came across this rustic-looking flatbread recipe many years ago and always made it on Christmas Eve. Now I make it for my own family, especially during the holidays. It's easy to double or cut in half depending on how many you're serving. -Diane Berger, Sequim, Washington
Provided by Taste of Home
Time 30m
Yield 2 loaves (16 pieces each).
Number Of Ingredients 9
Steps:
- On a lightly floured surface, roll each portion of dough into a 15x10-in. rectangle. Transfer to two greased 15x10x1-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes., Preheat oven to 425°. Using fingertips, press several dimples into dough. In a small bowl, whisk melted butter, oil, onion, mustard, caraway seeds, Worcestershire sauce and, if desired, sherry until blended; brush over dough. Sprinkle with cheese. Bake until golden brown, 10-15 minutes. Serve warm. Freeze option: Cut cooled flatbreads into pieces. Freeze in freezer containers. To use, reheat flatbreads on an ungreased baking sheet in a preheated 425° oven until heated through.
Nutrition Facts : Calories 134 calories, Fat 6g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 199mg sodium, Carbohydrate 14g carbohydrate (1g sugars, Fiber 1g fiber), Protein 5g protein.
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