Seeded Flatbread Recipe

INGREDIENTS

• 4 1/2 cups / 1 lb. 6.5 oz / 640 g White Whole Wheat Flour

• 1 3/4 teaspoons salt

• 1 teaspoon instant yeast / active dry yeast
• 1 cup / 5 oz / 140g seeds (I use equal parts chopped pepitas, sunflower & poppy seeds)
• 1 1/2 tablespoons mustard seeds, toasted and crushed

• 1/4 cup / 60ml extra-virgin olive oil

• 2 cups / 475 ml water, ice cold
• semolina flour or cornmeal for dusting baking sheet