Monday, August 30, 2010

Sesame Cumin Flatbread

2 cups whole-wheat flour
1/2 t Celtic salt
3/4 cup water, or as needed
Olive oil for brushing
2 T sesame seeds
3/4 t ground cumin

In a medium-size bowl, combine the flour and salt. Add enough water for the dough to hold together. Knead until smooth, about 5 minutes. Wrap in plastic and set aside at room temperature for 15 minutes.

Divide the dough into 6 pieces. Lightly flour your hands and work surfaces, then shape the dough into balls and flatten them. Roll out into circles about 6 inches in diameter. Brush lightly with olive oil, then sprinkle with the sesame seeds and cumin, pressing lightly so the seeds adhere to the dough.

Lightly oil a large skillet and heat over medium-high heat. Place a dough circle in the skillet and cook, turning once, until brown spots begin to appear, about 3 minutes per side. Transfer to a platter and cover with a clean towel to keep warm. Serve at once.

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