Easy flatbreads with cumin seed butter
- October 2023
- Serves 4-6 as a side
- Hands-on time 40 min
Yogurt keeps these super simple flatbreads pillowy and soft, while cumin seeds add a hum of fragrant warmth. Infusing nutty butter with the seeds to brush over them while hot is the best kind of upgrade. Once you’ve tried these flatbreads, they’ll become your go-to side for so many dishes.
Flatbreads for dinner? Try Gill Meller’s sausage, burrata and fennel flatbreads recipe.
- 7g (4.2g saturated)
- 27g (2.7g sugars)
- 1 tsp cumin seeds
- 200g self-raising flour, plus extra to dust
- 200g natural yogurt
- 40g salted butter
- Toast a quarter of the cumin seeds in a small pan until fragrant, then crush with a pestle and mortar until finely ground. Tip into a bowl and mix in the flour, yogurt and a large pinch of salt to make a soft dough. Set aside for 15 minutes.
- Meanwhile, return the pan to the heat and add the butter. Allow it to melt, then simmer, swirling occasionally, until deep golden and nutty. Add the remaining cumin seeds to the browned butter and sizzle for a few minutes until fragrant. Keep warm over a very low heat.
- Divide the flatbread dough into 4 or 6, depending on how many people you’re serving or how large you’d like the flatbreads to be. On a lightly floured work surface and with dusted hands, stretch each ball of dough out with your fingertips until 1-1½cm thick. Cook in a very hot frying or griddle pan for about 1 minute on each side until set and golden. Lift onto a plate and repeat with the remaining dough. Brush the flatbreads liberally all over with the warm cumin butter to serve.
You need an equal amount of flour and yogurt for these simple flatbreads so you can scale the recipe up or down depending on your needs.
The flatbreads are best served warm but you can make them ahead then warm through in a low oven, in a frying pan or toaster then brush with the warm cumin butter to serve. Store them in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
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