By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
182 cal · 90 min
Sesame and Flax Flatbreads
Recipe GLPR73a0d33b96b75f
Wholesome flatbreads studded with nutty sesame seeds and nutrient-rich flax meal, perfect for pairing with dips, spreads, or alongside any meal. These rustic breads develop a tender crumb with a light, crispy crust from a quick rise and hot-skillet cooking. Simple to prepare and ready in just 90 minutes.
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Ingredients
9 ounces bread flour
2 teaspoons instant yeast
1 teaspoon salt
1/4 cup flax meal
1/4 cup sesame seeds
1 tablespoon olive oil, plus more for drizzling
3/4 cup cool water
Directions
In a large mixing bowl, combine the bread flour, instant yeast, salt, flax meal, and sesame seeds. Stir together until all dry ingredients are evenly distributed.
Create a well in the center of the dry mixture. Pour in the cool water and olive oil. Mix with a wooden spoon or your hands until a shaggy dough forms, making sure all flour is incorporated.
Knead the dough on a lightly floured work surface for 5–8 minutes until it becomes smooth and elastic. The dough should be slightly sticky but manageable.
Shape the dough into a ball and place it in a lightly oiled bowl. Cover with a damp cloth and let it rise at room temperature for 45–50 minutes until it has nearly doubled in size.
Turn the dough out onto a lightly floured surface and divide it into 8 equal pieces. Roll or gently stretch each piece into a flat oval or round, about 1/4 inch thick.
Lightly drizzle each flatbread with olive oil and place on a hot skillet or griddle over medium-high heat. Cook for 1.5–2 minutes per side until golden brown spots appear and the bread is cooked through but still tender.
Transfer the cooked flatbreads to a wire rack or plate. Serve warm. They may be wrapped loosely in a clean kitchen towel to keep them soft.
Comments
All ingredients are stocked routinely at any Harris Teeter, Food Lion, or Walmart in Charlotte, with no special trips required. At roughly 35 to 45 cents per flatbread for flour, yeast, seeds, and oil, this is genuinely cheap, though the stated 90 minutes understates actual time by 15 to 20 minutes when you account for the full rise and rest after shaping. The recipe rewards hands-off patience rather than constant attention, making it forgiving for a weeknight baker, and the flatbreads reheat well in a skillet or wrapped in foil, so leftovers stay soft and useful across several meals.
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