Cumin Seed Flatbreads Recipes

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.

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.

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.

Steps:

• At Stage 2 of the basic recipe, mix in the cumin seeds, coriander seeds and chickpeas and carry on through the recipe as normal until Stage 5, when you should divide your batch of dough into 10 pieces. Roll out each of these to 1/4-inch thick and gently pull out into a slightly irregular oval shape. Cook 1 or 2 at a time, depending on how big your oven is, straight away without second proof, directly on the bars of the preheated oven at 450 degrees F. They take about 4 minutes to cook and puff up beyond belief. Allow to cool slightly for a couple of minutes before serving.;

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.

Steps:

• Combine the cumin and ginger in a small saute pan and toast over low heat until fragrant, about two minutes. Set aside to cool.
• Combine the yeast, brown sugar and warm water in a small bowl, stirring to mix. Let sit until the yeast begins to bubble, 5-10 minutes.
• Combine the flours, toasted spices and salt in the bowl of a stand mixer. Pour in the yeast mixture and mix on low speed with the paddle attachment until well-combined. With the mixer running, pour in the butter and mix until well-incorporated. Switch to the dough hook and knead the dough until smooth and elastic, about seven minutes.
• Transfer the dough to an oiled bowl and turn to coat. Cover with a damp cloth or oiled plastic wrap and let rise in a warm, draft-free spot for 30-45 minutes, until almost doubled in size.
• Punch down the dough and cut it in half. Shape each half into a ball. Spray a baking sheet with cooking spray or grease it. Place the dough on the baking sheet, cover with a damp cloth or oiled plastic wrap, and let sit in a warm place for another 30 minutes.
• Preheat the oven to 350 degrees. Brush the tops of the loaves with the egg wash. Bake for 30 to 35 minutes, until the loaves are golden brown and sound hollow when tapped.

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.

Steps:

• Combine the flour, baking powder, yogurt and oil with 1 tsp salt and 2 tbsp water, and bring together into a rough dough. Tip onto a lightly floured surface and knead for a few minutes until slightly smooth, then divide into four to eight pieces, depending on the size of flatbread you want.
• Heat a heavy-based frying pan over a high heat. To make basic flatbreads, roll the dough pieces out on a lightly floured surface into rough ovals, then fry for 1-2 mins on each side until golden and slightly charred in spots. Alternatively, roll the dough pieces out, brush with a little melted ghee or butter, and scatter over the cumin seeds, garlic, coriander or chillies, if you like. Fold each piece of dough over on itself, then roll out again into a rough oval and cook in the same way.
• Brush the flatbreads with a little melted butter or ghee, then serve.

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.

Steps:

• Mix together the yeast and 1/4 cup of the warm water in a large bowl until the yeast is dissolved.
• Mix together the yogurt, cumin and remaining 1/2 cup water in a medium bowl and add to the yeast mixture, stirring until well blended. Add the bread flour and stir vigorously for 2 minutes. Cover loosely with plastic wrap and set aside at room temperature until bubbly, about 30 minutes.
• Stir in the oil, sugar and salt and enough of the whole-wheat flour to make a kneadable dough. Knead on a clean work surface, using additional flour to keep the dough from sticking, until the dough is smooth and elastic, between 5 and 10 minutes.
• Wash out the large bowl and coat it lightly with oil. Turn the dough in the oiled bowl to coat with the oil. Cover with plastic wrap and let rise at room temperature until doubled in bulk, about 1 hour. While the dough is rising, prepare the chutney.
• Light a grill for direct medium-high heat, about 425ºF.
• Divide the dough into four pieces. Roll each into a ball and flatten into a 1/2-inch-thick disk. Cover with a kitchen towel and let rest for 5 minutes. Lightly flour a clean work surface and roll each disk of dough into an oval about 9 inches long and 1/4 inch thick. Coat each bread with oil and stack on a plate to transport to the grill--a spray bottle works best. Careful not to deflate excessively.
• Brush the grill grate and coat with oil. Put the dough on the grill so the disks are evenly spaced, cover and cook until grill-marked and charred in spots on the bottom and puffed on top, about 2 minutes. Turn with tongs and cook on the other side until browned and spotted with char, about 1 minute. Remove to a plate, brush with butter and sprinkle with the cracked and toasted cumin. Serve with the chutney.
• To Make the Grilled Tomato Chutney: Light a grill for direct medium-high heat, about 400°F.
• Soak two or three bamboo skewers in water for at least 30 minutes. Thread the garlic cloves, ginger slices and onion slices on the skewers and coat with a thin film of oil. Brush the grill grate and coat with oil.
• Grill the skewers until the vegetables are lightly charred on all sides, about 5 minutes total.
• At the same time, place the tomato and jalapeno chiles over the fire and char on all sides, turning every 3 to 4 minutes. Remove the stems, and discard the chile seeds if you want the chutney to be milder.
• Chop the garlic, ginger, onion, tomatoes, and chiles finely and combine with the cumin, salt, black pepper, cilantro, and mint. Store in the refrigerator in a tightly closed container for up to 2 weeks. Makes 1 1/4 cups.
• NOTE: "TOASTING AND CRACKING WHOLE SPICES" You will need to toast about 2 tablespoons cumin seeds to prepare the ground toasted cumin and cracked cumin for the bread and chutney. Toast the seeds (or any whole spice) by heating a small, heavy skillet (such as cast-iron) until very hot. Add the seeds, remove from the heat, and stir until the seeds are aromatic and lightly colored, about 1 minute. You can use the same heavy pan (after it has cooled down) to crack or crush the seeds by carefully pounding them on a solid flat surface (like a butcher block) with the bottom of the pan.