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Buttermilk Flatbreads Recipe

Buttermilk Flatbreads Recipe

If you thought making bread was too much time and work, think again! These naan-style flatbreads, enhanced with buttermilk, are cooked on the stove for an easy and crowd-pleasing appetizer or snack. Dip your bread into a tangy, smooth cheese spread made with feta, and finish with a sprinkle of our take on dukkah, an Egyptian spice blend featuring nuts, whole spices, sesame seeds & a pinch of sugar.

35 min active; 45 min total; serves 4–6




  • 2 cups + 1/4 cup flour
  • 3/4 tsp baking powder
  • 1/2 + 1/4 tsp tsp sugar
  • 1 cup buttermilk
  • 3 Tbsp pecans
  • 3 Tbsp pistachios
  • 1 1/2 Tbsp coriander seeds
  • 2 Tbsp sesame seeds
  • 3/4 tsp cumin seeds
  • 1 1/2 tsp fennel seeds
  • 1/2 tsp aleppo pepper
  • 1 lemon
  • 1 scallion
  • 1/2 cup feta cheese
  • 2 Tbsp cream cheese
  • 2 Tbsp whole milk
  • salt
  • olive oil




  • In a med bowl, stir to mix 2 cup flours, 1 tsp salt, baking powder & 1/2 tsp sugar, then add buttermilk and stir with a fork until just combined
  • Spread remaining 1/4 cup flour onto a clean countertop and place dough on top
  • Knead dough briefly–there will be some lumpiness, but no dry flour, then cover with plastic wrap and leave to rest


  • In a med sauté pan, add pecans, pistachios, coriander seeds, sesame seeds, cumin seeds & fennel seeds, then heat over med for about 5 min to toast
  • Transfer to a food processor and blend 30–45 sec (mixture should be broken down, but still have some texture), transfer to a small bowl, then add remaining 1/4 tsp sugar, 1/4 tsp salt & aleppo pepper and stir to combine
  • Zest whole lemon and juice half of lemon
  • Chop scallion
  • Drain brine from feta
  • In same food processor, combine feta, lemon juice, lemon zest, cream cheese, milk & 2 Tbsp olive oil and blend 30–45 sec, until mixture comes together and is smooth, then mix in scallion and salt & pepper to taste 


  • Heat the same sauté pan used for dukkah over med-high
  • Divide dough into 4 balls
  • With a rolling pin (or wine bottle!), roll each dough ball into an approx. 8” round, about the thickness of pita bread (don’t use too much more flour and be careful not to roll rounds larger than your pan)
  • Add 1 Tbsp oil to sauté pan, then transfer 1 dough round to pan and cook for 2–3 min per side, until browned, then remove from pan and repeat with remaining dough rounds, adding more oil as needed


  • Tear off a piece of flatbread, smear with whipped feta, and sprinkle generously with dukkah