Fennel and Nigella Seeds Savory Flat Bread
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A vegan flatbread studded with fennel and nigella seeds, made with oats and flax for texture and nutrition. Soft and flavorful, it's ideal for sandwiches filled with vegetables and plant-based cheeses.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 1/3 cup Tangzhong starter
- 1.5 cups bread flour
- 1/3 cup oats
- 2 tablespoons flax seeds
- 2 tablespoons warm water
- 2 tablespoons oil
- 1 teaspoon raw sugar
- 1 teaspoon active yeast
- 1/2 teaspoon salt
- 1/2 teaspoon fennel seeds ((saunf))
- 1/2 teaspoon nigella seeds ((kalonji))
- 1/4 teaspoon coriander powder
- 1/4 teaspoon black pepper
- olive oil (for topping)
- sea salt (for topping)
- coarse black pepper (for topping)
At a glance
PER SERVING · TIME 35M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 15m
- Sodium
- 148mg
- Total sugar
- 1g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 94mg
- Calcium
- 18mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 148MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.