Toasted cumin flatbreads

Toasted cumin flatbreads

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(39 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, questions and tips

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vlatus
23rd Jul, 2013
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
17th Apr, 2013
5.05
So easy, so quick, so tastey and so cheap!! And Gluten free!! I am delighted!! Thank you
wilow_398
3rd Mar, 2013
2.05
Loved these and will make again - so easy! Looking forward to varying the recipe like others have suggested.
callym
22nd Feb, 2013
5.05
Quick & easy! Had to use Greek yoghurt as no natural in house but everyone loved the taste.
lauralily
5th Feb, 2013
5.05
Delicious flatbreads that are perfect for eating with curry! Reduce the water content if you prefer a crispier dough.
cath2809
1st Feb, 2013
5.05
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
30th Jan, 2013
5.05
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
6th Jan, 2013
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
30th Nov, 2012
4.05
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
13th Aug, 2012
5.05
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.

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