Cumin Seed Flatbreads

From the RobinHood flour website. Posting for safe keeping since I always seem to lose recipes in cyberspace LOL

• Ready In: 35 mins
• Serves: 8

Ingredients

• 3  cups all-purpose flour
• 2  teaspoons baking powder
• 1  teaspoon salt
• 2  teaspoons ground cumin
• 1  cup plain yogurt
• 1⁄2 cup olive oil
• 1  egg, beaten
• 3  tablespoons  toasted cumin seeds
•  salt, for sprinkling

Directions

1. Place flour, baking powder, salt and cumin in a food processor. Pulse to mix well.
2. Add yogurt and olive oil. Pulse on and off until dough comes together. Remove dough from bowl.
3. Divide dough into eight pieces, wrapping each in plastic wrap. Chill 15 minutes or up to overnight.
4. Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
5. On a lightly floured surface, roll each piece of dough approximately 18” (46cm) long by 4” (10cm) wide. Dough should be very thin.
6. Place dough on prepared baking sheets (you will probably get 2 on at a time). Brush with beaten egg, sprinkle with cumin seeds and salt.
7. Bake in preheated oven 20-25 minutes until browned. Cool. Break into pieces to serve or just let yours guest do it.