Best 3 Cumin Flatbread Recipes

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Cumin flatbread is an easy-to-make, versatile flatbread that can be enjoyed as a snack or as part of a meal. This delicious flatbread is made with simple ingredients such as all-purpose flour, cumin seeds, salt, and yogurt, and can be cooked in a skillet or on a griddle. It is a great way to use up leftover yogurt and is a healthier alternative to traditional flatbreads. The cumin seeds add a nutty flavor and a hint of spice to the flatbread, making it a perfect accompaniment to a variety of dishes.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED BEETS AND CARROTS WITH CUMIN VINAIGRETTE, CHICKPEA PURéE, AND FLATBREAD



Roasted Beets and Carrots with Cumin Vinaigrette, Chickpea Purée, and Flatbread image

Provided by Suzanne Goin

Categories     Citrus     Appetizer     Roast     Beet     Carrot     Shallot     Parsley     Bon Appétit     Vegetarian     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 6 servings

Number Of Ingredients 13

10 medium beets (red and golden), cleaned, trimmed
5 tablespoons plus 1/2 cup extra-virgin olive oil, divided
1 teaspoon salt
2/3 cup water
6 medium carrots with green tops
2 teaspoons fresh thyme leaves
1 1/2 teaspoons cumin seeds
3 tablespoons red wine vinegar
1/2 cup fresh Italian parsley leaves
1/4 cup thinly sliced shallots (about 1 large)
4 teaspoons fresh lemon juice, divided
chickpea puree
6 purchased flatbreads

Steps:

  • Preheat oven to 400°F. Place beets in roasting pan; drizzle 2 tablespoons olive oil over. Sprinkle with 1 teaspoon salt; toss. Add 2/3 cup water to pan; arrange golden beets on 1 side of pan and red beets on other side. Cover with foil. Roast until tender, about 45 minutes.
  • Meanwhile, trim green tops from carrots to 1 inch. Peel carrots and cut into thirds crosswise, then quarter lengthwise. Place carrots on rimmed baking sheet. Drizzle with 3 tablespoons olive oil and sprinkle with thyme, salt, and pepper; toss to coat. Roast until carrots are tender and beginning to brown, stirring occasionally, about 20 minutes. Cool carrots and beets.
  • Using fingers, rub peel off beets. Cut each beet into 6 wedges. Place golden beets in medium bowl and red beets in another medium bowl.
  • Stir cumin seeds in dry skillet over medium heat until lightly toasted, about 2 minutes. Transfer 3/4 teaspoon cumin seeds to mortar or spice mill; grind finely. Place whole cumin seeds, ground cumin, and vinegar in small bowl; whisk in 1/2 cup oil. Season vinaigrette with salt and pepper. Do ahead Beets, carrots, and vinaigrette can be made 1 day ahead. Cover separately; chill. Bring all to room temperature and rewhisk vinaigrette before continuing.
  • Add parsley, shallots, 2 teaspoons lemon juice, carrots, and 2/3 of cumin vinaigrette to bowl with golden beets; toss to blend. Add remaining vinaigrette and 2 teaspoons lemon juice to bowl with red beets; toss to blend. Season both beet mixtures with salt and pepper.
  • Place generous dollop of chickpea puree and 1 flatbread on each of 6 plates. Spoon golden beet-carrot mixture alongside. Tuck red beets into golden beet mixture and serve.

CORIANDER AND CUMIN FLATBREAD



Coriander and Cumin Flatbread image

Provided by Suzanne Goin

Categories     Herb     Side     Grill/Barbecue     Bon Appétit     Sugar Conscious     Kidney Friendly     Vegetarian     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes about 10 flatbreads

Number Of Ingredients 9

1 3/4 cups (or more) all purpose flour
1 1/2 teaspoons coarse kosher salt
3/4 cup lukewarm water (95°F to 100°F)
1 1/2 teaspoons sugar
1 1/2 teaspoons active dry yeast
3 tablespoons (about) extra-virgin olive oil, divided
1 teaspoon cumin seeds
1 teaspoon coriander seeds
1 tablespoon chopped fresh Italian parsley

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.

CUMIN FLATBREAD



Cumin Flatbread image

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.

Provided by cookiedog

Categories     Breads

Time 45m

Yield 6 serving(s)

Number Of Ingredients 9

1 1/3 cups warm water (105F to 115F)
1 (1/4 ounce) envelope dry yeast
3 tablespoons extra virgin olive oil
1 tablespoon minced lemon peel (yellow part only)
2 1/4 teaspoons coarse salt
2 teaspoons ground cumin
3 cups bread flour
1 tablespoon cumin seed
1 tablespoon sesame seeds

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.

Tips:

  • For the best flavor, use fresh cumin seeds. You can toast them lightly in a pan before grinding to release their aroma.
  • If you don't have cumin seeds, you can use 1.5 teaspoons of ground cumin instead.
  • Use all-purpose flour or a blend of all-purpose and whole wheat flour. If using whole wheat flour, the dough will be slightly denser.
  • Be careful not to overmix the dough. Overmixing will result in a tough flatbread.
  • Let the dough rest for at least 30 minutes before rolling it out. This will allow the gluten to relax and make the dough easier to work with.
  • Roll out the dough thinly. A thin flatbread will cook more evenly.
  • Cook the flatbread over medium heat. If the heat is too high, the flatbread will burn.
  • Cook the flatbread for a few minutes per side, or until it is golden brown and cooked through.
  • Serve the flatbread warm with your favorite toppings.

Conclusion:

Cumin flatbread is a delicious and versatile bread that can be enjoyed in many ways. It is perfect for a quick snack, lunch, or dinner. The cumin adds a warm, earthy flavor that pairs well with a variety of toppings, such as cheese, vegetables, and meat. With a little planning, cumin flatbread can be made in under an hour. So next time you are looking for a quick and easy meal, give cumin flatbread a try.

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