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Three-Seed Flatbread

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Three-Seed Flatbread
  • Prep 10 min
  • Total 1 hr 15 min
  • Servings 12
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This delicious cheesy three-seed flatbread is easily baked at home.
Updated Jul 11, 2010

Ingredients

  • 6 frozen unbaked large whole wheat rolls (from 48-oz package)
  • 2 teaspoons olive or canola oil
  • 3 cloves garlic, finely chopped
  • 1 teaspoon ground flaxseed or flaxseed meal
  • 1/2 teaspoon black sesame seed or poppy seed
  • 1/2 teaspoon white sesame seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon dried basil leaves
  • 2 tablespoons shredded Parmesan cheese

Steps

  • 1
    On microwavable plate, place frozen rolls. Cover with microwavable plastic wrap; microwave on High 25 seconds. Turn rolls over; rotate plate 1/2 turn. Microwave on High 25 seconds longer to thaw.
  • 2
    Spray 13x9-inch pan with cooking spray. On lightly floured surface, knead roll dough together. Pat dough in bottom of pan; brush with oil. Sprinkle with remaining ingredients.
  • 3
    Cover; let rise in warm place about 40 minutes or until slightly puffy.
  • 4
    Heat oven to 350°F. Bake 20 to 22 minutes or until golden brown. Cut into 12 squares.

Tips from the Betty Crocker Kitchens

  • tip 1
    Olive oil is a great choice for this three-seed bread. It contains monounsaturated fat and antioxidants. A simple change, like replacing butter with olive oil, has been shown to help lower cholesterol.

Nutrition

70 Calories, 2g Total Fat, 3g Protein, 10g Total Carbohydrate, 2g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
70
Calories from Fat
20
Total Fat
2g
3%
Saturated Fat
1/2g
3%
Trans Fat
0g
Cholesterol
0mg
0%
Sodium
230mg
10%
Potassium
60mg
2%
Total Carbohydrate
10g
3%
Dietary Fiber
1g
6%
Sugars
2g
Protein
3g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
4%
4%
Iron
4%
4%
Exchanges:
1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;
Carbohydrate Choice
1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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