Cumin Seed Flatbreads

photo by Stardustannie

- Ready In:
- 35mins
- Ingredients:
- 9
- 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
- Place flour, baking powder, salt and cumin in a food processor. Pulse to mix well.
- Add yogurt and olive oil. Pulse on and off until dough comes together. Remove dough from bowl.
- Divide dough into eight pieces, wrapping each in plastic wrap. Chill 15 minutes or up to overnight.
- Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
- On a lightly floured surface, roll each piece of dough approximately 18” (46cm) long by 4” (10cm) wide. Dough should be very thin.
- 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.
- Bake in preheated oven 20-25 minutes until browned. Cool. Break into pieces to serve or just let yours guest do it.
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Reviews
-
These were a great snack, I served mine with a plain Greek yogurt but would go nicely with most dips. They didn't take quite as long as stated to cook, mine were finished in about 15 minutes. Topped with a sprinkling of Maldon sea salt and cumin these were a delight. Reviewed for Aussie recipe swap #32.