Best 6 Coriander And Cumin Flatbread Recipes

GROUND CORIANDER AND CILANTRO FLATBREADS

Steps:

• Sift first 5 ingredients into medium bowl. Stir in cilantro. Add yogurt and stir with fork until small clumps form. Knead mixture in bowl just until dough holds together, adding more flour or yogurt by tablespoonfuls for soft and slightly sticky dough. Turn dough out onto floured surface. Knead just until smooth, about 1 minute. Divide dough into 8 equal pieces.
• Roll each piece into ball, then roll each dough piece out on floured surface to 4 1/2-inch round. Brush large nonstick skillet generously with olive oil; heat over medium heat. Working in batches, add 3 dough rounds to skillet; cook until golden brown and puffed, adjusting heat to medium-high as needed to brown evenly, about 3 minutes per side. Transfer flatbreads to platter; serve warm.

EASY FLATBREAD

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.

CORIANDER AND CUMIN FLATBREAD

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.

CHICKPEA MOROCCAN FLATBREAD

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.;

CUMIN FLATBREAD

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.

SPICED TOMATO AND CHICKPEA FLATBREAD RECIPE BY TASTY

Steps:

• Make the spiced tomatoes: In a medium bowl, toss the tomatoes with the garlic, coriander, cumin, cayenne, salt, and olive oil until well coated.
• Make the smashed chickpeas: Add the chickpeas to a separate medium bowl and mash gently with a fork until about half of the chickpeas are mashed. Fold in the lemon juice, salt, pepper, green onion, and parsley until well combined.
• Make the yogurt sauce: In another medium bowl, stir together the yogurt, cucumber, mint, parsley, salt, and pepper.
• To assemble, spread ¼ of the yogurt sauce on a warmed flatbread. Dot with ¼ of the smashed chickpeas and top with ¼ of the spiced tomatoes. Repeat to make the remaining flatbreads. Garnish with a sprinkle of paprika and the chopped parsley. Slice in half or quarters before serving.
• Enjoy!