Cumin seed flatbreads
- December 2012
- Makes 8
- Takes 20 min to make, 15 min to cook, plus 1-1½ hours rising
Make these homemade flatbreads, flavoured with cumin seeds, and use them to serve with salads, soups, dips and curries.
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- Dairy-free recipes
- 7.1g (0.9g saturated)
- 43.1g (2g sugars)
- 5g dried yeast
- 5g sugar
- 125ml warm water
- 210g plain flour, plus extra for dusting
- 1 tbsp cumin seeds, crushed, plus extra to scatter
- ½ tsp salt
- Glug of olive oil, plus extra for brushing
- Mix the yeast, sugar and water in a small bowl, then leave in a warm place for 10 minutes until foaming.
- In a separate bowl, mix the flour, cumin seeds and salt, then pour in the olive oil and the yeast mix. Using your hands, bring the mixture together and knead until smooth and elastic – the dough will come together as you knead it.
- Place the dough in a lightly oiled bowl, cover with a clean cloth and leave in a warm place for around 1-1½ hours until doubled in size. Turn the dough out and knead for 2 minutes, then divide into 8 and, on a lightly floured surface, roll into discs, around ½ cm thick.
- Heat a griddle pan, then cook the flatbreads over a medium heat for 2-3 minutes on either side. Brush with a little oil and scatter with the extra cumin seeds and sea salt. Cool on a wire rack and serve with the beetroot.
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