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Ingredients

4 1/2 cups / 1 lb. 6.5 oz / 640 g White Whole Wheat Flour

1 3/4 teaspoons salt
1 teaspoon instant yeast / active dry yeast

1 cup / 5 oz / 140g seeds (I use equal parts chopped pepitas, sunflower & poppy seeds)

1 1/2 tablespoons mustard seeds, toasted and crushed
1/4 cup / 60ml extra-virgin olive oil
2 cups / 475 ml water, ice cold
semolina flour or cornmeal for dusting baking sheet

Description

This Olive Oil Flatbread Is Made From White Whole Wheat Flour Along With Pepitas, Sunflower, Poppy, And Mustard Seeds. You Can Pull The Dough Out Paper Thin Or Leave It A Bit Thicker, Serve It Straight Or Bake It With Toppings. Whatever You Like, Really.

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