Cumin Flatbread Recipes

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GRILLED & FILLED CUMIN FLATBREADS



Grilled & filled cumin flatbreads image

Making your own fragrant spiced flatbreads will surely impress at your next barbecue. An ideal veggie main, served with marinated feta, Kalamata olives, toasted pumpkin seeds and yogurt

Provided by Georgina Fuggle

Categories     Dinner, Main course

Time 45m

Number Of Ingredients 14

100ml extra virgin olive oil
½ tbsp sumac
1 tsp chilli flakes , plus extra to serve (optional)
zest ½ lemon
200g feta , chopped
150g pot natural yogurt
½ small pack dill , finely chopped
½ small red onion , finely sliced
90g bag rocket
50g Kalamata olives , stoned
30g pumpkin seeds , toasted
250g plain flour , plus extra for dusting
1 tbsp cumin seeds , lightly crushed
1 tbsp olive oil

Steps:

  • Whisk together the extra virgin olive oil, sumac, chilli and lemon zest in a medium-sized bowl. Add the feta and toss together lightly with your hands. Cover and set aside in the fridge for at least 1 hr or up to 2 days.
  • To make the flatbreads, tip the flour into a large bowl with 1 tsp salt and the cumin seeds. Make a well in the centre and pour in the oil and 150ml warm water. Mix together well. Turn out onto a floured surface and knead for a few mins until smooth. Leave to rest in a lightly floured bowl for 15 mins. Meanwhile, mix together the yogurt and dill. Season and set aside.
  • Divide the dough into four pieces. Roll each one out on a lightly floured surface to the thickness of a £1 coin. Put on the hot grills of a barbecue and grill each side for 2 mins or until puffed up. (Alternatively, heat a griddle pan until really hot and cook the flatbreads one at a time, for 2 mins each side or until beginning to brown.)
  • Pile up the flatbreads with the feta, onion, rocket and olives. Drizzle over the marinating oil and the yogurt. To serve, sprinkle over the pumpkin seeds and a little more chilli flakes, if you like.

Nutrition Facts : Calories 715 calories, Fat 45 grams fat, SaturatedFat 13 grams saturated fat, Carbohydrate 54 grams carbohydrates, Sugar 5 grams sugar, Fiber 5 grams fiber, Protein 20 grams protein, Sodium 2.9 milligram of sodium

EASY FLATBREAD



Easy flatbread image

A gluten-free bread recipe, ideal as a lunchtime snack with some dips

Provided by Good Food team

Categories     Dinner, Lunch, Side dish, Snack, Supper

Time 20m

Yield Makes 8

Number Of Ingredients 3

400g gluten-free self-raising flour , plus extra for dusting (we used Doves)
1 tbsp cumin seeds , toasted
300ml natural yogurt

Steps:

  • Heat the grill to medium and dust a baking sheet with a little flour. Mix the flour and cumin seeds in a bowl, then season. Stir in the yogurt and 100ml water, then mix well to form a soft dough.
  • Divide the dough into 8 equal pieces, then shape into circles or ovals about ½cm thick. Dust lightly with a little flour. Grill on the baking sheet for 3-5 mins on each side until golden and puffed. Serve warm.

Nutrition Facts : Calories 200 calories, Fat 2 grams fat, Carbohydrate 47 grams carbohydrates, Sugar 2 grams sugar, Fiber 1 grams fiber, Protein 5 grams protein, Sodium 0.08 milligram of sodium

NAAN-LIKE EASY FLATBREAD



Naan-like Easy Flatbread image

Simple flatbread made without yeast.

Provided by lj

Categories     Bread     Quick Bread Recipes

Time 37m

Yield 4

Number Of Ingredients 7

2 cups all-purpose flour, or more as needed
½ teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cumin seeds
½ teaspoon white sugar
1 cup milk
2 tablespoons oil, divided

Steps:

  • Combine flour, baking soda, baking powder, cumin seeds, and sugar together in a large bowl.
  • Combine milk and 1 tablespoon oil in a small saucepan; heat over medium heat until warm, 3 to 5 minutes. Stir into flour mixture until small clumps form. Knead dough, adding more flour by the tablespoon if needed, until it is soft and smooth. Let dough rest, about 3 minutes.
  • Divide dough into 4 equal pieces. Pressed into flat circles on a floured work surface.
  • Brush a large skillet with remaining 1 tablespoon oil; heat over medium-high heat. Cook circles of dough one at a time until golden brown, about 3 minutes per side.

Nutrition Facts : Calories 321.5 calories, Carbohydrate 51.3 g, Cholesterol 4.9 mg, Fat 8.7 g, Fiber 1.7 g, Protein 8.5 g, SaturatedFat 1.9 g, Sodium 245 mg, Sugar 3.5 g

10-MINUTE CHICKEN FLATBREADS WITH HUMMUS AND YOGURT



10-Minute Chicken Flatbreads with Hummus and Yogurt image

Serve all the topping options for this flatbread dinner in separate bowls so each family member can build their dinner plate just like they like it-in separate piles, or as a multi-layered flatbread.

Provided by Anna Stockwell

Categories     Quick & Easy     Dinner     Kid-Friendly     Chicken     Flat Bread     Hummus     Cucumber     Yogurt     Quick and Healthy     Small Plates

Yield 4 servings

Number Of Ingredients 12

1 pound boneless, skinless chicken thighs or breasts, thinly sliced crosswise
1 teaspoon ground cumin
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon olive oil, plus more for serving
3 mini seedless cucumbers, sliced into 1/4" coins (about 8 ounces)
1 large tomato, cut into 1/2" cubes (about 12 ounces)
1 (10-ounce) container hummus
1 cup plain unsweetened yogurt (either Greek or regular)
1/4 cup parsley leaves (optional)
4 pitas
Lemon wedges and flaky sea salt (for serving)

Steps:

  • Toss chicken with cumin, kosher salt, and pepper in a medium bowl. Heat 1 Tbsp. oil in a large skillet over high. Add chicken mixture and cook, stirring occasionally, until lightly browned and cooked through, about 5 minutes. Transfer to a serving bowl.
  • Meanwhile, heat broiler. Divide cucumbers and tomato among small serving bowls. Spoon hummus and yogurt into separate serving bowls. Broil pitas just until warmed, about 2 minutes.
  • Serve chicken, cucumbers, tomato, hummus, yogurt, and parsley, if using, with lemon wedges, sea salt, and more oil alongside so everyone can assemble their own flatbreads as desired.

CUMIN FLATBREAD



Cumin Flatbread image

Thin, chewy and fragrant with spice and citrus representing Morocco for ZWT 6. From Bon Appetit Tastes of the World. Please allow 1 hour for dough to rise.

Provided by cookiedog

Categories     Breads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/3 cups warm water (105F to 115F)
1 (1/4 ounce) envelope dry yeast
3 tablespoons extra virgin olive oil
1 tablespoon minced lemon peel (yellow part only)
2 1/4 teaspoons coarse salt
2 teaspoons ground cumin
3 cups bread flour
1 tablespoon cumin seed
1 tablespoon sesame seeds

Steps:

  • Place warm water in bowl of heavy-duty mixer. Sprinkle yeast over and stir to combine. Let stand 10 minutes. Add oil, lemon peel, salt and ground cumin. Using dough hook attachment, gradually beat in flour. Continue beating 5 minutes. Turn out dough onto lightly floured work surface and knead until smooth dough forms, about 2 minutes (dough will be very soft).
  • Lightly oil large bowl. Add dough; turn to coat. Cover with plastic and let rise in warm draft-free area until doubled in volume, about 1 hour.
  • Preheat the oven to 400°F Line 12x18-inch baking sheet with heavy-duty foil. Brush foil with oil. Place dough in pan. Using fingertips, press out dough, covering pan completely (dough will be very thin). Sprinkle with cumin seeds and sesame seeds. Bake until golden, about 30 minutes. Loosen bread from foil. Serve warm or at room temperature.

CUMIN BREAD



Cumin Bread image

Everyone loves this bread. I found the recipe on CompuServe back in 1990. The directions are long and detailed, but worth every moment of your time. In the words of original poster, this recipe yields "a superb, chewy, aromatic bread with orange and cumin teasing the taste buds." Note: The dough is sticky and heavy, so you will want to use a heavy-duty mixing machine rather than mixing and kneading completely by hand. For the same reason, beginner bread bakers might want to invite an experienced friend to their kitchen the first time they make this recipe.

Provided by Pinch of Salt

Categories     Yeast Breads

Time 3h

Yield 1 loaf, 20 serving(s)

Number Of Ingredients 13

1 cup milk
1/2 cup honey
6 tablespoons canola oil (or other light oil)
2 teaspoons salt
1 tablespoon cumin seed
1 1/2 tablespoons dry yeast
1/4 cup warm water
1/2 teaspoon sugar
1 cup orange juice
3 cups unbleached white flour
1 1/2 cups whole wheat flour (stone ground is preferred)
1 1/2 cups rye flour
white flour, for kneading

Steps:

  • Scald the milk. Add honey, oil, salt and cumin seed. Add orange juice (it will curdle) and cool to lukewarm.
  • In mixer bowl combine yeast and warm water with sugar and let sit until bubbly.
  • Add milk/juice mixture. Add 3 cups unbleached white flour in 1/2 cup increments and beat at medium speed for 2 minutes.
  • Mix and rough sift the rye and whole wheat flour to remove coarse bran hulls (which are in homeground but probably not in store bought) and when the 2 minutes are up, add the combined rye and whole wheat flours in half cup increments (this method of adding the flour is important unless you want to make bricks). You are waiting for a shaggy mass that pulls away from sides of bowl.
  • Resting: Now turn off the machine and clean up your mess. Oil the bowl for the first rising. Call your mother. Play with the cat. (It's hard to break stride at this point but it's a crucial step.) You want the flours to absorb maximum moisture. Run the machine a few seconds to evaluate the sticky factor and then change to the dough hook.
  • Kneading: Machine knead for 8 minutes. Push and shove the dough into the hook, always keeping dough involved. Stay alert or you'll lose the paddle and your hand. Frequent finger sprinkles of unbleached white flour keep the stickiness in control. Don't leave the machine unattended since the dough may look smooth and elastic and grasp the hook naturally and in another second it turns viciously sticky and avoids the hook.
  • Turn dough out to a lightly floured counter space. Hand knead until you are satisfied with the dough.
  • First rise: Lightly oil a bowl, turn the dough in it and cover with plastic wrap. Allow the dough to rise until it is at least doubled.
  • Prepare for baking: Place a baking stone (or clay tiles that can be used for bread baking) in your oven. Turn on oven to 400.
  • Shape the loaf: Turn out to a floured counter top and knead out any air bubbles. Then form the loaf into a football shape. (Beginning bread bakers should consult a good article or book to learn how to shape free-form loaves, or get an experienced bread-baking friend to show you how.).
  • Second rise: Set up the bread's "home" for the second rise. You can use parchment paper on a peel (huge wooden paddle) but an inverted cookie sheet will do. Sprinkle parchment paper with cornmeal. Gently place dough in the center and cover with a terrycloth towel. (Don't worry about weight of towel -- yeast is mighty strong at this point.) Leave loaf until it is nearly double (about 25 minutes or more). UNDER rising is better since, if it rises too high, it will not oven spring and it may even collapse. Over-rising on first rise can be a blessing. On second rise, too high is a disaster.
  • Slashing the loaf: Before putting in oven, with a single edge razor blade, make three long slashes. Don't do a direct north/south (ceiling to floor) slash but rather keep the blade almost parallel to the floor. This way the slashed dough will fold out and be even rather than form gullies.
  • Baking: With a minimum of vibration, carefully slide the dough AND the paper into the oven.
  • After 15 minutes it will be possible to gently pull the paper out (it will start to brown) and change position of the loaf which should have sprung in the oven. Be gentle, the crust is extremely fragile at this stage and if you break it, the steam will escape and it won't cook chewy.
  • Turn the heat down to 350 and let it bake another 40 minutes or so. Occasionally change the loaf's position because of oven hot spots. After 40 minutes lift loaf and tap bottom. If it sounds hollow it is done. If you have any doubt, return to oven another 5 minutes or so.
  • Remove to a wire rack (a spare cold oven rack will do). Let cool.

Nutrition Facts : Calories 206.3, Fat 5.3, SaturatedFat 0.7, Cholesterol 1.7, Sodium 241.1, Carbohydrate 36.2, Fiber 3, Sugar 8.3, Protein 4.8

CORIANDER AND CUMIN FLATBREAD



Coriander and Cumin Flatbread image

Provided by Suzanne Goin

Categories     Herb     Side     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 10 flatbreads

Number Of Ingredients 9

1 3/4 cups (or more) all purpose flour
1 1/2 teaspoons coarse kosher salt
3/4 cup lukewarm water (95°F to 100°F)
1 1/2 teaspoons sugar
1 1/2 teaspoons active dry yeast
3 tablespoons (about) extra-virgin olive oil, divided
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon chopped fresh Italian parsley

Steps:

  • Whisk 1 3/4 cups flour and salt in medium bowl to blend. Combine 3/4 cup lukewarm water and sugar in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over. Let stand until mixture is foamy, about 15 minutes.
  • Add 1 tablespoon olive oil to yeast mixture; beat until blended. Add flour mixture and beat until soft, very sticky dough forms.
  • Using rubber spatula, scrape dough out onto generously floured work surface and knead until dough is smooth, adding more flour by tablespoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Gather dough together and place in oiled bowl; brush dough lightly with olive oil. Cover bowl with plastic wrap, then kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
  • Combine cumin seeds and coriander seeds in small dry skillet. Stir over medium heat until aromatic and lightly toasted, about 2 minutes. Transfer to mortar or spice mill and crush seeds coarsely.
  • Line 2 baking sheets with parchment paper. Turn dough out onto floured surface. Divide dough into 10 equal pieces. Roll each piece into ball. Cover with plastic wrap and let rest on floured work surface 15 minutes. Using fingers, dimple each ball, then press and stretch each into 3 1/2- to 4-inch round. Place dough rounds on prepared baking sheets, spacing apart. Brush each round lightly with olive oil. Sprinkle cumin-coriander mixture and parsley over each; press lightly to adhere. Cover with plastic wrap and let rise 30 minutes.
  • Prepare barbecue (medium heat) or heat heavy large skillet (preferably cast-iron) over medium heat. Using metal spatula, transfer flatbreads, plain side down, to grill or skillet (work in batches if using skillet) and cook until lightly browned in spots and cooked through, about 4 minutes per side. Transfer to platter.
  • Do ahead: Can be made 1 day ahead. Cool completely. Enclose in foil and store at room temperature. Rewarm in foil packet in 350°F oven until heated through, about 8 minutes.
  • Serve warm.

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