Cumin Seed Flatbreads Recipes

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CUMIN SEED FLATBREADS



Cumin Seed Flatbreads image

From the RobinHood flour website. Posting for safe keeping since I always seem to lose recipes in cyberspace LOL

Provided by wicked cook 46

Categories     Breads

Time 35m

Yield 8 serving(s)

Number Of Ingredients 9

3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
2 teaspoons ground cumin
1 cup plain yogurt
1/2 cup olive oil
1 egg, beaten
3 tablespoons toasted cumin seeds
salt, for sprinkling

Steps:

  • Place flour, baking powder, salt and cumin in a food processor. Pulse to mix well.
  • Add yogurt and olive oil. Pulse on and off until dough comes together. Remove dough from bowl.
  • Divide dough into eight pieces, wrapping each in plastic wrap. Chill 15 minutes or up to overnight.
  • Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
  • On a lightly floured surface, roll each piece of dough approximately 18" (46cm) long by 4" (10cm) wide. Dough should be very thin.
  • 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.
  • Bake in preheated oven 20-25 minutes until browned. Cool. Break into pieces to serve or just let yours guest do it.

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.

CUMIN QUICK BREAD



Cumin Quick Bread image

Categories     Bread     Egg     Mustard     Bake     Quick & Easy     Spice     Gourmet

Yield Makes 1 loaf

Number Of Ingredients 10

3 cups all-purpose flour
1/4 cup sugar
2 tablespoons double-acting baking powder
4 teaspoons ground cumin
1 teaspoon cuminseed, crushed
1/2 teaspoon dry mustard
2 teaspoons salt
3 large eggs, beaten
1 1/2 cups milk
1/3 cup vegetable oil

Steps:

  • In a large bowl stir together the flour, the sugar, the baking powder, the ground cumin, the cuminseed, the mustard, and the salt. In a bowl whisk together the eggs, the milk, and the oil and stir the mixture into the flour mixture, stirring the batter until it is just moistened. Pour the batter into a well-buttered loaf pan, 11 by 4 1/2 by 2 3/4 inches, or 9 by 5 by 3 inches, and b it in the middle of a preheated 350°F oven for 1 hour to 1 hour and 10 minutes, or until a tester comes out clean. Let the bread cool in the pan on a rack for 15 minutes, turn it out onto the rack, and let cool completely.

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.

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