Grilled Filled Cumin Flatbreads Recipes

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GRILLED FLATBREAD



Grilled Flatbread image

Put flatbread on the grill while cooking other meats and veggies.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Bread Recipes

Number Of Ingredients 5

1/2 cup warm water (110 degrees)
1/2 teaspoon active dry yeast
1 tablespoon extra-virgin olive oil, plus more for bowl and brushing
1 1/3 cups all-purpose flour, plus more for dusting
3/4 teaspoon salt, plus more to taste

Steps:

  • Heat a grill or grill pan until hot. Place water in a medium bowl, and sprinkle yeast on top; stir to dissolve. Let sit until foamy, about 5 minutes. Add olive oil, flour, and salt; combine. Turn dough out onto a well-floured surface, and knead until smooth and elastic, 1 to 2 minutes. Place in a lightly oiled bowl, cover with plastic wrap, and let stand in a warm place for 30 minutes.
  • Turn dough out onto a lightly floured surface. Divide into 4 equal pieces, and roll out each into a 1/8-inch-thick round. Lightly brush both sides of each round with olive oil, and place the rounds directly on the hot grill. Grill the flatbread until golden brown, about 2 minutes per side. Remove from grill, and season with salt.

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

GRILLED FLATBREADS



Grilled Flatbreads image

Provided by Bon Appétit Test Kitchen

Categories     Bread     Mixer     Side     Low Fat     Father's Day     Backyard BBQ     Spring     Summer     Grill     Grill/Barbecue     Healthy     Party     Bon Appétit     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 8 servings

Number Of Ingredients 6

1 1/4 ounce envelope active dry yeast
1 tablespoon olive oil plus more for brushing
5 cups (or more) all-purpose flour
1 tablespoon kosher salt plus more for seasoning
1 tablespoon (about) Tabil Spice Blend
Freshly ground black pepper

Steps:

  • Pour 2 cups warm water (105°-115°) into the bowl of a stand mixer fitted with a paddle. Sprinkle yeast over. Let sit until yeast dissolves, about 10 minutes. Mix in 1 tablespoon oil. Add 5 cups flour and 1 tablespoon salt; beat until dough forms, about 1 minute.
  • Transfer dough onto a floured work surface and knead until smooth, adding more flour by spoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Place dough in a large, lightly oiled bowl; turn to coat. Cover bowl with a kitchen towel and let dough rise in a warm place until doubled in volume, about 1 hour.
  • Turn dough out onto a floured work surface. Divide into 8 equal pieces. Roll into balls; space 2" apart. Cover with a kitchen towel; let rest 15 minutes.
  • Prepare a grill to medium-high heat. Lightly brush 4 baking sheets with oil. Working with 1 dough ball at a time, roll out into 9" round. Place 2 dough rounds on each prepared sheet. Brush lightly with oil; season with spice blend, salt, and pepper.
  • Brush grill rack with oil. Working in batches, place flatbreads spice side down on rack. Brush with oil, season with salt and pepper, and grill until lightly charred in spots and cooked through, 1-1 1/2 minutes per side. Transfer to a work surface. Cut into wedges.

GRILLED FLATBREAD



Grilled Flatbread image

Provided by Erin Jeanne McDowell

Categories     side-dish

Time 25m

Yield 6 flatbreads

Number Of Ingredients 12

Vegetable oil, for the grill grates
1 cup whole milk
2 tablespoons honey
1 tablespoon unsalted butter, cut into a few pieces
1 3/4 cups all-purpose flour, plus more for dusting
1 cup whole wheat flour
1 1/4 teaspoons baking powder
1 teaspoon kosher salt
1/2 teaspoon smoked paprika (optional)
3 tablespoons extra-virgin olive oil, plus more for brushing
Flaky sea salt
Fresh chopped herbs, such as rosemary, thyme or sage, for sprinkling

Steps:

  • Heat a grill or grill pan until it's smoking hot. Clean and lightly oil the grill grates or grill pan.
  • In a small saucepan, heat the milk, honey and butter over medium-low heat until just barely warm to the touch and the butter is melted.
  • In a medium bowl, whisk together both flours, the baking powder, kosher salt and paprika (if using) until well combined. Make a well in the center and pour in the 3 tablespoons olive oil, then the warm milk mixture. Stir well until the dough comes together, is well combined and relatively smooth. Divide the dough into 6 equal pieces and gently shape each into a ball.
  • On a lightly floured surface, roll out each ball into an oval about 1 inch thick. Brush each side with olive oil and place on a baking sheet.
  • Working one at a time, stretch the dough into an oval about 1/2 inch thick (brushing with more olive oil, if needed), then drape it over the hot grill grates. Grill until well charred, 2 to 3 minutes on the first side, then 2 to 4 minutes on the other side.
  • Remove the bread from the grill and lightly brush with olive oil, then season with flaky salt and sprinkle with fresh herbs. Serve immediately, while still warm.

GRILLED FLATBREAD WITH CUCUMBER-YOGURT SALAD



Grilled Flatbread with Cucumber-Yogurt Salad image

Provided by Bobby Flay

Categories     appetizer

Time 2h36m

Yield 4 servings

Number Of Ingredients 12

1 1/2 cups warm water
1/2 teaspoon dry yeast
4 cups all-purpose flour
2 tablespoons green olive oil, plus more for brushing
Salt and pepper
2 cucumbers, peeled and coarsely grated
8 ounces plain yogurt, drained through a strainer lined with cheesecloth for 1 hour
4 cloves garlic, finely chopped
1/2 teaspoon ground cumin
2 tablespoons chopped fresh dill
Salt and freshly ground pepper
Dill sprigs

Steps:

  • Mix water and yeast and let stand 15 minutes. Gradually pour in 2 cups of the flour and incorporate. Mix for about 1 minute to form a sponge. Let stand, covered for at least 1 hour up to 2 hours to create the sponge.
  • Put sponge in the bowl of an electric mixer. Using the dough hook, add flour 1/2 cup at a time to form dough. Remove from bowl and knead. Place in a clean oiled bowl and let rise, slowly, about 1 hour. Divide dough into 4 balls. Roll out into 6-inch circles.
  • Heat grill to high. Brush the dough with olive oil and season with pepper. Grill the bread for 2 1/2 to 3 minutes on each side. Remove from the grill and brush with more olive oil.
  • Combine shredded cucumbers, yogurt, garlic, cumin, and chopped dill in a medium bowl. Season with salt and pepper, to taste. Garnish with fresh dill sprigs.

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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