Toasted cumin flatbreads

Toasted cumin flatbreads

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(36 ratings)

Prep: 10 mins Cook: 10 mins

Easy

Makes 8
A gluten-free bread recipe, ideal as a lunchtime snack with some dips

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Gluten-free

Nutrition: per serving

  • kcal200
  • fat2g
  • saturates0g
  • carbs47g
  • sugars2g
  • fibre1g
  • protein5g
  • salt0.08g
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Ingredients

  • 400g gluten-free self-raising flour, plus extra for dusting (we used Doves)
  • 1 tbsp cumin seeds, toasted
  • 300ml natural yogurt

Method

  1. Heat the grill to medium and dust a baking sheet with a little flour. Mix the flour and cumin seeds in a bowl, then season. Stir in the yogurt and 100ml water, then mix well to form a soft dough.

  2. Divide the dough into 8 equal pieces, then shape into circles or ovals about ½cm thick. Dust lightly with a little flour. Grill on the baking sheet for 3-5 mins on each side until golden and puffed. Serve warm.

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Comments (50)

vonalon's picture
5

One of my favourite gf recipes I have stumbled across. I've actually used the mix to make a sort of pide, rolling out and filling it with feta and spinach then sealing it like a pastie. Yum

11sk11's picture
5

These turned out great. I used plain gf flour with baking powder. I didn't measure the water - just added as much as I felt it needed. Can't wait to experiment with more flavours.

popittyr's picture
5

Amazing! So easy and so delicious! Made them for one friend who can't eat gluten but all the gluten eaters finished them off too! I normally think gluten-free products taste like dust but I would definitely make these again any time, yum.

flower1234's picture
5

This is my first wheat free baking and I'm so impressed! I used rice flour with a bit of baking powder, it didn't puff up that much but was very tasty- will definitely play around and make this again :)

AnnSt's picture

I added the water as the recipe said. The mixture was too sticky and I had to add more flour. Agree with the last post. Just add the water a bit at a time until it looks right.
Tasted fab! Am going to try with garlic and coriander. Will never buy bought naan again...

spendapenny's picture

Just done this - really tasty. Used fennel and black onion seeds as didn't have cumin seeds to hand. Just added enough water for it to hold together. Also added garlic, and a bit of salt and sugar. Smokes when cooking so watch out for the fire alarm! Had it with some chutney and pickled chilli garlic - very filling.

Lauren_no's picture

I'm new to a gluten free diet and I've never baked in my life. Even I found this recipe incredibly easy and yummy! Crunchy on the outside, soft and doughy on the inside and a much better texture than the gluten free bread you find in shops! I will be making these again for sure.

Nin's picture

The dough was extremely sticky using the specified quantities so I added a couple more tablespoons of flour and it was perfect. I used a fan assisted grill at 220C and they came out well - nice and crunchy on the outside and softer inside. The cumin seeds add a lovely flavour. I'll use the dough base again and experiment with other herbs/spices next time. This is such a quick and easy gf recipe, I love it!

vlatus's picture

Burned on outside, uncooked in middle, and despite copious amounts of flour on baking tray, they stuck and peeled off the non-stick surface when trying to turn them over, despite the dough not being sticky. Very disappointing.

gr8pockets's picture
5

So easy, so quick, so tastey and so cheap!! And Gluten free!! I am delighted!! Thank you

wilow_398's picture
2

Loved these and will make again - so easy! Looking forward to varying the recipe like others have suggested.

callym's picture
5

Quick & easy! Had to use Greek yoghurt as no natural in house but everyone loved the taste.

lauralily's picture
5

Delicious flatbreads that are perfect for eating with curry! Reduce the water content if you prefer a crispier dough.

cath2809's picture
5

I used doves farm gluten free white bread flour and they turned out light and fluffy. I also omitted the cumin seeds and added 1 tsp onion powder and 1 tsp garlic granules. Tonight I am making the same recipe as pizza bases. The children loved these.

edel72's picture
5

OMG!! These are just SOOOOO good. I hadn't cumin seeds (was going to use ground but thought the better of it!) so I used fennel seeds instead. These are by far the nicest bread I've eaten since I had to give up wheat three years ago. So much nicer that shop-bought. I find it difficult to find ready made products cos I have an intolerance to wheat not gluten and I find so many products are made of "deglutinised" wheat now and I'm afraid to chance them. I like travelbunny's idea of doubling the seeds and will try argosdiva's sweet recipe. Not too sure about having with jam for breakfast, maybe just a little butter... Finally: glutenfreechick: I put these on a well-floured baking tray and grilled at around 190 in my fan assisted grill.

valeriemay123's picture

Very good , dident expect it to taste so good, I dident have any yogurt so added milk with an egg. Im new to gluten free cooking and wanted some bread quick to eat with my boiled egg!!!! I just seem to be sensitive to gluten, I get a bloated tummy and feel not really well, so Im exprementing ! thanks so much. val.

beachted's picture
4

I have to avoid all dairy and gluten - so substituted the yogurt with a dairy free version. They were delicious, easy to make and such a good alternative to shop-bought gluten free varieties of bread.

martinso's picture
5

These are excellent. I make them all the time. If they are a bit sticky just add more flour until you get a consistency you are happy with. These are also really nice toasted the next day.

christineshaw1982's picture

I measured the flour but then added the youghurt and water a little at a time untill i got the right consistency. They tasted great were easy to make and the kids loved to help make them.

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Questions (1)

anniemacdougald's picture

We don't have access to a grill. Has anyone made these in the oven or in a pan instead? Any temperature recommendation or tips?

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