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Grilled cumin flatbread

Non yeast flatbread

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  • 3 cups stoneground flour
  • 1 cup water
  • 3 tbsp oil (can use rapeseed or olive oil)
  • 2 tsp baking powder
  • 1 tsp cumin seeds, lightly crushed


  1. Combine all ingredients, and form into a dough. It should not be too sticky, but should bind well.
  2. Divide into 4 - 6 equal pieces, and roll each into a 6 - 8 inch circle
  3. Prick the surface of each circle, and pre-heat an oiled griddle, or a greased frying pan.
  4. Cook for a minute or so on each side, until light brown spots appear, and the bread puffs slightly.
  5. Serve with mezze, or


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Added by: Keith Houghton

Tags: Flatbreads

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