Ingredients
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1 1⁄3 cups warm water (105F to 115F)
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1 (1/4 ounce) envelope dry yeast
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3 tablespoons extra virgin olive oil
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1 tablespoon minced lemon peel (yellow part only)
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2 1⁄4 teaspoons coarse salt
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2 teaspoons ground cumin
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3 cups bread flour
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1 tablespoon cumin seed
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1 tablespoon sesame seeds
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Directions
Prep Time: 20 m | Cook Time: 45mins | Serves: 6
Cumin Flatbread, Thin, chewy and fragrant with spice and citrus representing Morocco for ZWT 6 From Bon Appetit Tastes of the World Please allow 1 hour for dough to rise ”, This was delicious My tip is not to be stingy with the olive oil Brush olive oil onto the flattened bread before sprinkling with seeds I made three with this recipe My 2and 1/2 year old daughter made one with holes in it and this was the best one Nice and dark around the thin parts by the holes!
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Steps
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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). |
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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. |
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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. |
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