Cumin Seed Flatbreads
Infused with earthy cumin seeds and brushed with melted butter for a touch of indulgence, these homemade cumin seed flatbreads are a versatile, flavor-packed addition to any meal. Crafted with basic pantry staples like all-purpose flour, olive oil, and plain yogurt, these flatbreads are soft, aromatic, and incredibly easy to make in just 35 minutes. The warm, nutty fragrance of toasted cumin seeds elevates this classic flatbread, making it perfect for dipping into savory curries, wrapping around grilled meats, or serving alongside your favorite spreads. With no need for yeast and only a quick kneading step, this simple recipe results in six perfectly golden flatbreads that boast a tender texture and a beautiful balance of flavor. Whether you're hosting a dinner party or preparing a quick weeknight side, these cumin seed flatbreads are sure to impress.
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Recipe Information
Ingredients
- 300 grams All-purpose flour
- 2 teaspoons Cumin seeds
- 1 teaspoon Salt
- 1 teaspoon Baking powder
- 2 tablespoons Olive oil
- 150 milliliters Warm water
- 2 tablespoons Plain yogurt
- 2 tablespoons Butter (melted, for brushing)
Instructions
In a large mixing bowl, combine the flour, cumin seeds, salt, and baking powder. Stir to evenly distribute the dry ingredients.
Add the olive oil and yogurt to the bowl. Gradually pour in the warm water while mixing the dough with a wooden spoon or your hands until it comes together.
Transfer the dough to a lightly floured surface and knead it for 5-7 minutes until smooth and elastic. If the dough feels too sticky, sprinkle in a little more flour as needed.
Divide the dough into 6 equal portions and shape each into a ball. Cover the balls with a clean kitchen towel and let them rest for 10 minutes.
On a floured surface, roll out each dough ball into a flat circle, about 20 centimeters (8 inches) in diameter and 2-3 millimeters thick.
Heat a dry skillet or griddle over medium-high heat. Place one flatbread in the skillet and cook for 1-2 minutes on the first side, until bubbles form and the base develops light golden spots.
Flip the flatbread and cook the other side for another 1-2 minutes. Remove from the skillet and keep warm under a clean towel. Repeat with the remaining dough balls.
Once all the flatbreads are cooked, brush them lightly with melted butter while they are still warm, if desired, for added flavor and softness.
Serve the cumin seed flatbreads warm with your favorite sides or use them as wraps or for scooping up dips.
Nutrition Facts
Calories |
1597 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.1 g | 72% | |
| Saturated Fat | 20.0 g | 100% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 65 mg | 22% | |
| Sodium | 2849 mg | 124% | |
| Total Carbohydrate | 235.8 g | 86% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 2.9 g | ||
| Protein | 33.8 g | 68% | |
| Vitamin D | 0.8 mcg | 4% | |
| Calcium | 159 mg | 12% | |
| Iron | 18.1 mg | 101% | |
| Potassium | 486 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
