Swiss & Caraway Flatbreads Recipe
Swiss & Caraway Flatbreads Recipe photo by Taste of Home
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Swiss & Caraway Flatbreads Recipe

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My mom came across this rustic-looking flatbread recipe many years ago and always made 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
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES:32 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 10 min.
MAKES: 32 servings


  • 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 (8 ounces) shredded Swiss cheese

Nutritional 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.


  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 10-15 minutes or until golden brown. Serve warm.
    Freeze option: Cut cooled flatbreads into pieces. Freeze in resealable plastic freezer bags. To use, reheat flatbreads on an ungreased baking sheet in a preheated 425° oven until heated through.
    Yield: 2 loaves (16 pieces each).
Originally published as Swiss & Caraway Flatbreads in Simple & Delicious October/November 2013, p40

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annrms User ID: 2649709 198657
Reviewed Jan. 7, 2014

"Oh, my 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."

Coramae2000 User ID: 6751572 199200
Reviewed Aug. 30, 2013

"Forgot the stars. I would give it a 12 out of 10!"

Coramae2000 User ID: 6751572 184477
Reviewed Aug. 30, 2013

"Wonderful flavor! Very easy."

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