Ingredients
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3
-
2
-
1
-
2
-
1
-
1/2
-
1
-
3
-
-
-
-
-
-
-
Directions
Cumin Seed Flatbreads, From the RobinHood flour website Posting for safe keeping since I always seem to lose recipes in cyberspace LOL, These were a great snack, I served mine with a plain Greek yogurt but would go nicely with most dips They didn’t take quite as long as stated to cook, mine were finished in about 15 minutes Topped with a sprinkling of Maldon sea salt and cumin these were a delight Reviewed for Aussie recipe swap #32
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Steps
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1
Done
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Place Flour, Baking Powder, Salt and Cumin in a Food Processor. Pulse to Mix Well. |
|
2
Done
|
Add Yogurt and Olive Oil. Pulse on and Off Until Dough Comes Together. Remove Dough from Bowl. |
|
3
Done
|
Divide Dough Into Eight Pieces, Wrapping Each in Plastic Wrap. Chill 15 Minutes or Up to Overnight. |
|
4
Done
|
Preheat Oven to 375f (190c). Line Baking Sheets With Parchment Paper. |
|
5
Done
|
on a Lightly Floured Surface, Roll Each Piece of Dough Approximately 18 (46cm) Long by 4 (10cm) Wide. Dough Should Be Very Thin. |
|
6
Done
|
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. |
|
7
Done
|
Bake in Preheated Oven 20-25 Minutes Until Browned. Cool. Break Into Pieces to Serve or Just Let Yours Guest Do It. |
