Seeded flatbread with four variations

Create this easy seeded flatbread for serving with dips and antipasto platters.

This easy seeded flatbread is perfect for serving with dips and antipasto platters. This recipe comes with 4 greating topping variations to serve alongside including smashed avocado and fetta, prosciutto and melon, tomato and mozzarella or red onion, pear and gorgonzola.

Looking for more finger food ideas?

Smashed avocado and fetta

Prosciutto and melon

Tomato and mozzarella

Red onion, pear and goat’s cheese



1.Preheat oven to 200°C/400°F. Grease three large oven trays.
2.Sift flour and baking powder into a bowl; stir in linseeds and chia seeds. Season. Add yoghurt; stir with a butter knife to combine.
3.Knead dough in bowl. Divide dough into three portions; roll out each portion on a floured piece of baking paper into a 12cm x 42cm rectangle.
4.Carefully lift dough on paper onto trays. Bake for 15 minutes or until golden and crisp. Scatter with salt.

Red onion, pear & goat’s cheese

5.Heat 2 tablespoons olive oil in a frying pan over high heat; cook ¼ cup sage leaves 30 seconds until crisp. Remove with a slotted spoon; drain. In same pan, cook 2 medium red onions and 2 pears cut into wedges with 1 clove crushed garlic; stir for 7 minutes until soft. Spoon onto Seeded Flatbread ; top with 100g crumbled goat’s cheese and crisp sage.

Prosciutto and melon

6.Spread warm Seeded Flatbread with 150g garlic and herb flavoured cream cheese. Divide 12 slices (180g) prosciutto (or shaved ham) among breads with 250g thinly sliced rockmelon. Season with freshly ground black pepper and drizzle with a little extra virgin olive oil.

Tomato & mozzarella

7.Serve Seeded Flatbread, topped with 6 small (360g) sliced tomatoes, 200g roughly torn buffalo mozzarella, 40g wild rocket leaves and 2 tablespoons pine nuts. Season with salt and freshly ground black pepper; drizzle with a little extra virgin olive oil.

Smashed avocado & fetta

8.Place 3 chopped avocados (750g) in a bowl with 1 clove crushed garlic, 1 seeded, finely chopped long red chilli, 1 teaspoon ground cumin, 2 tablespoons lime juice and ¼ cup chopped fresh coriander; mash with a fork. Spread mixture on Seeded Flatbread; top with 100g crumbled fetta and extra coriander leaves.

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