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Swiss & Caraway Flatbreads

 Swiss & Caraway Flatbreads
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
32 ServingsPrep: 20 min. + rising Bake: 10 min.


  • 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


  • 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.
  • 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.
  • Yield: 2 loaves (16 pieces each).
Nutritional Facts: 1 piece (calculated without sherry) equals 134 calories,

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Swiss & Caraway Flatbreads (continued)

Nutritional Facts: 6 g fat (2 g saturated fat), 10 mg cholesterol, 199 mg sodium, 14 g carbohydrate, 1 g fiber, 5 g protein.