Easy flatbreads with cumin seed butter

Method

1. 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.
2. 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.
3. 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.