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Swiss & Caraway Flatbreads

My mom came across this rustic-looking flatbread recipe many years ago and always made it 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
    2 loaves (16 pieces each)


  • 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 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 until golden brown, 10-15 minutes. Serve warm.
    Freeze option: Cut cooled flatbreads into pieces. Freeze in freezer containers. To use, reheat flatbreads on an ungreased baking sheet in a preheated 425° oven until heated through.
Nutrition 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.
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  • Elizabeth
    Sep 27, 2019

    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!

    Dec 14, 2018

    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.

  • annrms
    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
    Aug 30, 2013

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

  • Coramae2000
    Aug 30, 2013

    Wonderful flavor! Very easy.