Save on Pinterest

Swiss & Caraway Flatbreads

Total Time

Prep: 20 min. + rising Bake: 10 min.

Makes

2 loaves (16 pieces each)

My mom came across this rustic-looking flatbread recipe many years ago and always made it on Christmas Eve. Now I make it for my own family, especially during the holidays. It's easy to double or cut in half depending on how many you're serving. —Diane Berger, Sequim, Washington
Swiss & Caraway Flatbreads Recipe photo by Taste of Home
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.

Ingredients

  • 2 loaves (1 pound each) frozen bread dough, thawed
  • 1/4 cup butter, melted
  • 1/4 cup canola oil
  • 1 tablespoon dried minced onion
  • 1 tablespoon Dijon mustard
  • 2 teaspoons caraway seeds
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon dry sherry, optional
  • 2 cups shredded Swiss cheese

Directions

  1. On a lightly floured surface, roll each portion of dough into a 15x10-in. rectangle. Transfer to two greased 15x10x1-in. baking pans. Cover with kitchen towels; let rise in a warm place until doubled, about 45 minutes.
  2. Preheat oven to 425°. Using fingertips, press several dimples into dough. In a small bowl, whisk melted butter, oil, onion, mustard, caraway seeds, Worcestershire sauce and, if desired, sherry until blended; brush over dough. Sprinkle with cheese. Bake until golden brown, 10-15 minutes. Serve warm.
    Freeze option: Cut cooled flatbreads into pieces. Freeze in freezer containers. To use, reheat flatbreads on an ungreased baking sheet in a preheated 425° oven until heated through.

Nutrition Facts

1 piece (calculated without sherry): 134 calories, 6g fat (2g saturated fat), 10mg cholesterol, 199mg sodium, 14g carbohydrate (1g sugars, 1g fiber), 5g protein.

Recommended Video