Cumin Seed Flatbreads Recipes Recipe Cards

EASY FLATBREAD

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.

GRILLED & FILLED CUMIN FLATBREADS

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.

CUMIN BREAD

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.

SPINACH WRAP RECIPE

Steps:

• Wash and rinse spinach well in lots of water. Drain and add to a blender with ginger, garlic, little salt, cumin, green chili and garam masala. Also add 1 to 2 tablespoons water or yogurt to help blend the mixture well.
• Blend this to a smooth puree. We don't want any grits in the puree. Transfer this to a mixing bowl and add wheat flour.
• Mix well and make a soft dough, adding more water if required.
• Pour oil and knead it well until soft & pliable. Set aside.
• Heat a pan with oil and add cumin. Let them crackle.
• Add ginger garlic paste & saute until the raw smell goes away for 1 to 2 mins.
• Pour the tomato puree or tomato paste with 2 to 3 tablespoons water. Also add chili powder, salt, turmeric and garam masala. Cook until the mixture thickens and the raw smell of the tomatoes has gone.
• Crumble the paneer (or tofu or boiled potato) and add to the pan. Mix well.
• Cook on a low heat for 2 mins until the paneer and tomato blends well. Add coriander leaves and stir. Taste test and adjust the salt and spice. Turn off the stove and set aside to cool.
• Divide the dough to 6 to 8 portions and roll to smooth balls.
• Dust the rolling area or board with little flour and place a dough ball over it. Dust little flour over the dough ball and begin to roll to a flatbread that is not too thick nor too thin.
• Heat a griddle until hot enough on a medium high flame.
• Transfer the spinach flatbread to the hot griddle and cook just for 1 to 2 mins.
• When you see bubbles over it, flip it to the other side and press down with the spatula so it puffs up well.
• Drizzle some oil or ghee or butter and cook pressing down with the spatula. Cook on both the sides until the flatbread is cooked & has a few to golden brown spots.
• Stack the spinach flatbreads as you cook all of them.
• Place a flatbread on a board. If you want you can also spread mayo or cream cheese or green chutney and that's optional. Add the stuffing towards one half of it.
• Fold one end of the wrap inside. Begin to roll tightly. Use a sandwich pick to hold the wrap in shape.
• Serve spinach wraps hot.

CUMIN SEED FLATBREADS

Steps:

• 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.