cumin spiced flatbreads

flat breads

For todays meat-free inspiration I give to you my recipe for flat breads.

A little time-consuming, but very easy to make. These are great for serving alongside chickpea patties (falafels) or as a substitute for rice when making curries.

I sprinkled the top of these flatbeads with cumin seeds just before grilling, but you could use anything really. I love using Nomu’s assorted dukkah’s, or if Im keeping it simple, I just top with Maldon sea salt.

Recipe makes 6-8 flat-breads

3 ½ cups (875ml) bread flour
1 tsp (5ml) instant dried yeast
1 tsp (5ml) sugar
½ tsp (2.5ml) salt
3 Tbsp (45ml) Olive oil
1 tbsp (15ml) Cumin seeds

Place 1 cup flour, yeast and sugar into a bowl together with 1 cup lukewarm water and mix together using a fork.
Cover with a clean tea towel and set aside for about 30 minutes or until the mixture is thick and bubbly.
Mix in the remainder of the flour, salt, olive oil and ½ cup luke warm water until dough just comes together.
Turn dough out onto a lightly floured surface and knead for about 10 minutes or until the dough is smooth and is no longer sticky.
Place dough into a lightly oiled bowl, cover with a tea towel and leave to rise in a warm place until double its size. This should take about an hour.
Once dough has risen, punch down to knock out all the air and shape into 8 round balls.
Place dough balls onto a lightly floured tray, brush with a little extra olive oil and sprinkle with cumin seeds.
Cover tray with a tea towel and leave to rise again for about 30 minutes.
While your grill pan (or frying pan) is heating up, pat down pita’s until flattened, using the palm of your hand.
Grill pitas for about 1-2 minutes on each side or until the pita is puffed and cooked through.
Repeat with remaining dough, oiling the pan as necessary.


This recipe was especially developed for Crush Magazine

Photographer: Matthew Ibottson

Recipe and styling: Luisa Farelo Hayes

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