Toasted cumin flatbreads

Toasted cumin flatbreads

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(32 ratings)

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Cooking time

Prep: 10 mins Cook: 10 mins

Skill level

Easy

Servings

Makes 8

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

Nutrition and extra info

Additional info

  • Freezable
  • Vegetarian
  • Gluten-free
Nutrition info

Nutrition per serving

kcalories
200
protein
5g
carbs
47g
fat
2g
saturates
0g
fibre
1g
sugar
2g
salt
0.08g

Ingredients

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

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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.

Recipe from Good Food magazine, May 2009

Comments, questions and tips

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Comments

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ros645's picture
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I had no self-raising flour. Instead I used baking powder and a mixture of fine cornmeal, gram flour and white gluten free flour, together with greek style full fat yogurt. The result was lovely hot. Have yet to try cold or reheated. I ate it with cheese then peanut butter, followed by jam and honey. Remarkably good. Good bye to bought gluten free bread!!
I will definitely be experimenting with different flavours and flours.

louisejudd's picture
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Not bad. I used half the mixture to make the original flat breads , and the other half I omitted the cumin and added some dessicated coconut to make some sweet ones! As I have to avoid sugar and wheat. The second batch(coconut) came out a little better as I learnt by the original flatbread to make them a little thinner as the first were still a little doughy in the centre, I also would add more seasoning as again the first batch were lacking a little in flavour. I would try these again and maybe just play around with different flavours of seasoning. Ps I didn't find the dough sticky.

samragno-may's picture
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I've just made these and they were really gooood! I had to add a little bit more water but apart from that I stuck to the recipie and they turned out exactly like naan breads.

larabeaumont's picture
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These are brilliant with a curry but also try different herbs or spices or just plain for a quick and easy wheat free option for any meal accompaniment.

pmaskell's picture
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Forgot to rate - oops.

pmaskell's picture
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Just made these to accompany your Squash, Chicken and Couscous one-pot, which is delicious too btw. Absolutely gorgeous. There is no way that I'm telling my gests how easy they were to make. I left out the water after reading other comments and plenty of flour for dusting/shaping the breads. Ended up making 10 or so in the end. May never buy a pitta again!

yuliya112's picture

these were nice. I wouldn't call them light, I had to add extra flour to the dough as it was sticky. I did like them and for me as I do not buy bread... low carbs diet. I did enjoy the treat with home made turkey burgers. yum yum!

molly238's picture

Are the flatbreads supposed to be a bit 'doughy' inside??

glutenfreechick's picture

hy just a quick question.. put it in a grill and bake on a baking sheet ? i dnt understand a normal grill or in the oven?

bwang2's picture
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I read the comments about the dough being too wet, so I didn't add the water, but it was still too wet! so I had to add more flour, and used coriander instead. It tasted good but definitely took longer than 5 mins on each side to fully cook in the middle.

mossky's picture
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I also used rosemary instead of cumin. They tasted okay but I think I must have made them too thick as they were raw in the middle. I cut them in half and re-grilled - they then turned out fine. I'd make again and experiment with sundried tomatoes etc for some added flavour :)

loveislove's picture

Made these the other day and they turned out so nicely. Didn't have the cumin seeds so I added dry rosemary instead. They tasted really good and they were light! I also used them the day after with a little bit of butter and jam, for breakfast.

clareevans's picture
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Made these for my husband who has recently been diagnosed as having Coeliac Disease, he thought they were OK. I made them to go with lamb kebabs, rice and raita and to be honest I think they would be better served with a curry as the rice, kebabs etc were a bit dry. Having said that will definitely make again, they were far better than shop bought versions.

PoppyE's picture
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made this recipe but cooked in two batches...one batch came out really nicely and puffed up well, the other didn't rise a bit and came out quite dense...any ideas why this happened or how to stop it?

vichayward's picture
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Fantastic recipe! I've also experimented with roasting garlic in the oven for 10mins, puree then add to yogurt and flour mixture (omitting the cumin!) for roasted garlic flatbreads! Delicious with any pasta dish etc - we had some just last night!!! Even my 16month old loves them - and gluten free too!!! Fab!!!

jose81's picture
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Amazing! Gluten-free bread to have with curry was a treat! Used greek yoghurt as had no natural but turned out lovely. Will definitely make again, and about to have the leftover with jam for breakfast...

cleveland's picture
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Fantastic Gluten free flatbreads. I didn't have yogurt in the fridge so i used creme fraiche, which worked out really well. I also used garlic salt and fresh corriander to give them a really yummy taste instead of cumin. I think i may have done mine a bit thick so needed longer to cook through but willl be making them again for sure!! Doesn't taste anything like the horrible supermarket Gluten free breads so will use them daily now and use different flavours as so easy to make.

kvrabelova's picture
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the resipe is super easy. yes, the dough is sticky, so I recommend using a spoon to mix it, not your fingers and dust your fingers with flour when you need to shape the dough. but other than that, it is very tasty and a nice alternative to regular gluten-free yeast bread. without the cumin I can even see this with some butter and jam. and you really cannot beat the quick preparation.

monkeybear72's picture
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Easy to make but a little bit frustrating as the doh is very sticky. Definately worth a bit of patience though as these are perfect for curries, especially as shop bough gluten free naan is awful. Will definately be giving these another bash!

argosdiva's picture
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Forgot to rate it - sorry!

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