Golden Seeded Carrot Flatbreads


1½ tsp cumin seeds                                                                                          1½ tsp fennel seeds
¼ tsp chilli flakes
450g organic Khorasan flour
7g  organic fast action yeast
1 tsp salt
300g carrots, coarsely grated
4 tbsp vegetable or rapeseed oil                                                                    200ml tepid water


Lightly crush the seeds and chilli using a pestle and mortar. Place in a bowl with the yeast, salt, and carrots. Add the oil and 200ml tepid water to the bowl. Stir with a round-bladed knife to make a firm dough. If the mixture feels dry add a dash of water but be careful not to add too much as the carrots release their juices during kneading.

Turn the dough onto a floured surface and knead for 10 mins until elastic (a free- standing electric mixer can be used). Drop into a lightly oiled bowl, cover with cling film and leave in a cool place until doubled in size (about 1½ hrs)

Turn the dough onto a floured surface and cut into 12 pieces. Roll out each piece to a thin round of about 15 cm in diameter. Leave on the surface for 15 mins. Dust with plenty of flour when rolling to prevent dough sticking to the rolling pin.

Heat a large dry frying pan and cook the flatbreads for 5 mins turning once until golden.

Stack the flatbreads, wrap in foil and keep warm in a low oven until ready to serve.

They can be reheated wrapped in foil at 180°C / Gas Mark 4 for about 15 mins.

Tags: Khorasan Flatbreads Spices

Added by: Brenda Dyson

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