Swiss & Caraway Flatbreads
Total TimePrep: 20 min. + rising Bake: 10 min.
Makes2 loaves (16 pieces each)
What on earth is the Swiss name for this? I've been searching and no luck... I lived in a small village in Switzerland as a child, somewhere near Bern, in a Swyzter-Dutsch speaking region, and baking and eating this bread was a community event. The town would frequently bake it in a communal stone oven that was from the 1400s or something. I remember charred flatbread, topped with tons of butter, onions, and coarse salt (and caraway seeds). Maybe bacon too? I loved the experience even if caraway seeds were THE WORST at five years old. :-P Anybody remember the Swiss name? Thanks for having this recipe!
I tried making this and had a problem. The oil, butter, Worcestershire, and mustard mixture remained separated with the mustard and caraway seeds at the bottom of the bowl and not blended. When the dough was brushed with the mixture, it was primarily just the oil. I wish I knew what I did wrong because it was pretty good but tasted like melted cheese on bread dough--which isn't a bad taste but not very special either. I think I might try using a blender to emulsify the mixture before adding the caraway seeds. I wonder if anyone else had this problem.
Oh, my goodness...so good!!! I always make a liverwurst dip during the holidays, and I was unable to find our favorite Rye Triscuits so I decided to try these flatbreads. Thank you Diane Berger! This recipe is definitely a keeper. The flavors went perfectly with the liverwurst. I put the leftovers in the freezer to have with some homemade split pea soup.
Forgot the stars. I would give it a 12 out of 10!
Wonderful flavor! Very easy.