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Flatbreads are simple, humble breads that can include unleavened varieties like crackers or yeast breads like focaccia. Savory flatbreads are often seasoned with herbs and spices, onions, garlic, kosher salt, etc.

The flatbread recipes in this chapter are perfect for experimentation. Substitute unusual seeds, flours, or finely chopped nuts for the traditional. Mix and match spices. Try adding your favorite dried or fresh-from-the-garden herbs.

Not all flatbreads are savory, however. Depending on what your sweet tooth craves, the homemade Sweet Graham Crackers, made with pure maple syrup, can be adapted to Chocolate Graham Crackers with the addition of cocoa, or add cinnamon sugar for Cinnamon Graham Crackers.

And best of all? They’re all vegan!

Multi-Seed Flatbread

This crispy flatbread is packed full of toasted sesame and sunflower seeds, poppy seeds, and caraway seeds, plus a garlicky flavor for extra pizzazz. This is great for use with dips or flavored oils.

Yield:

1 (9×13-inch) flatbread

Prep time:

30 to 40 minutes

Bake time:

20 to 22 minutes

Serving size:

1 piece

1 cup warm water

2 TB. canola or vegetable oil

½ tsp. agave or brown rice syrup

¾ tsp. salt

1 TB. vital wheat gluten

1 tsp. garlic powder

1 TB. plus 2 tsp. toasted sesame

seeds

1 TB. plus 1 tsp. toasted, hulled

sunflower seeds

1 TB. plus 1 tsp. poppy seeds

1 TB. plus 1 tsp. caraway seeds

2½ cups bread flour

1 tsp. instant yeast

1 or 2 TB. water

1. Line a baking sheet with parchment paper, or spray with vegetable shortening spray.

2. In a large bowl, and using an electric mixer fitted with a dough hook attachment on low speed, combine warm water, canola oil, and agave syrup, or blend with a whisk. Add salt, vital wheat gluten, garlic powder, 1 tablespoon sesame seeds, 1 tablespoon sunflower seeds, 1 tablespoon poppy seeds, 1 tablespoon caraway seeds, bread flour, and instant yeast, and mix until dough forms a ball.

3. Knead by hand, or in mixer on low speed, for about 5 minutes, adding extra bread flour as needed if dough is too sticky. Stop the mixer, and push down dough if it starts to ride up the hook. Continue kneading 2 to 5 more minutes or until dough comes away from the sides of the bowl and forms a membrane when stretched (like a balloon that doesn’t tear).

4. Turn out dough onto well-floured surface, knead it by hand a few more times, and form it into a ball. Cover with a kitchen towel, and let it rest on the counter for 10 minutes.

5. In a small bowl, combine remaining 2 teaspoons sesame seeds, 1 teaspoon sunflower seeds, 1 teaspoon poppy seeds, and 1 teaspoon caraway seeds.

6. Roll dough into a rectangle about 9×14×¼ inch thick. Brush very lightly with 1 or 2 tablespoons water, and sprinkle remaining seeds mixture evenly over the top, pressing down into dough carefully. Place on the prepared pan.

7. Loosely cover with a kitchen towel and let rise in a warm place for 15 to 20 minutes. Do not disturb dough or expose it to any drafts.

8. Preheat the oven to 350°F.

9. Bake for 20 to 22 minutes or until flatbread is lightly browned. Cool on a wire rack before cutting into pieces with scissors or knife. This is best eaten the same day, but you can also store it in a plastic bag to enjoy later.

BAKER’S BONUS

This flatbread is also good grilled. Instead of brushing the top with water, substitute with 1 or 2 tablespoons olive oil and then sprinkle with seeds. After it’s been rising for about 20 minutes, slap it on a hot grill, and close the lid. Reduce the heat to medium, and grill flatbread for 3 to 5 minutes, checking the underside occasionally to see if it’s burning. When it’s done, flip it over gently so you don’t disturb too many of the seeds, and grill for 1 to 3 more minutes.

Rosemary Focaccia

This easy bread is flavored with fresh rosemary and garlic-infused olive oil. It can be eaten as is or topped with vegan cheese, caramelized onions, fresh tomatoes, roasted red peppers, and anything else you like.

Yield:

1 (8×12-inch) focaccia

Prep