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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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
re1234
7th Apr, 2016
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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 :)
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.
Lauren_no
29th Dec, 2013
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
6th Nov, 2013
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!

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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?
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