Toasted cumin flatbreads

Toasted cumin flatbreads

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(43 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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spindoctor's picture
spindoctor
13th May, 2018
5.05
Forgot to rate the recipe
spindoctor's picture
spindoctor
9th May, 2018
5.05
I must have done something wrong! I followed the recipe exactly and my dough wasn't wet like most other people on the site. The difference is I weighed the yoghurt and water. No baker would measure liquid in a measuring jug, everything is weighed out. Measuring jugs are not very accurate! Measure your yoghurt just a little past the 300ml line and you could easily have an extra 20% same goes for the water. I used Dove flour and natural Yoghurt as stated by the recipe. Different flours have massively different absorption rates even flour from the same manufacturer can differ. any recipe for bread that requires water you should add 70% of the weight, then more if you need to soften the dough. making a dough to wet then adding flour pushes all the ratios out of sync My Mother and Brother are both bakers and they say it is much easier to add a little water to a dry dough then make a wet dough dry, TIP: 1ml of water weighs 1 gram so 100ml will be 100grams
snowy79
15th Aug, 2016
5.05
So glad I found these! They are so quick and easy and you can use any flavor you want. Perfect for any meal that requires something for dipping or even just with a bit of cheese and chutney for lunch. The dough is sticky (even though I don't add all the water) but if you use a spoon to transfer portions to a floured non-stick tray it works fine. Then just put some flour on your fingers and flatten down the portions to the desired thickness. I have tried with cumin seeds and also with onion seeds. My next attempt will be to see if I can make a cheesy garlic bread with them. Certainly the best, quickest and easiest gluten free bread I have found.
vonalon
29th Jun, 2016
5.05
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
21st Mar, 2016
5.05
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
12th Mar, 2016
5.05
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
18th Nov, 2014
5.05
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 :)
london5
9th May, 2017
I just made them for the first time, they're the work of moments, mine didn't puff up so much either. I baked them in a very hot oven as for bread and put Nigella seeds in the dough and topped each one with Zatar mixed with a little olive oil. Look good and taste pretty good too. Maybe they're not meant to puff up. I'm new to wheat free baking too.
AnnSt
21st Apr, 2014
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
31st Dec, 2013
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.

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anniemacdougald
9th Jan, 2014
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?
spindoctor's picture
spindoctor
9th May, 2018
5.05
No baker would measure liquid in a measuring jug, everything is weighed out. Measuring jugs are not very accurate! Measure your yoghurt just a little past the 300ml line and you could easily have an extra 20% same goes for the water Tip: 1ml of water weighs 1 gram so this recipe requires 100 gram of water