Zutaten für Cumin Seed Flatbreads
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground cumin
- 1/2 cup plain yogurt
- 2 tablespoons olive oil
- 1 beaten egg
- 1 tablespoon cumin seeds
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Zubereitung von Cumin Seed Flatbreads
- In a food processor, combine 2 cups all-purpose flour, 1 teaspoon baking powder, 1/2 teaspoon salt, and 1 tablespoon ground cumin.
- Pulse until well combined.
- Add 1/2 cup plain yogurt and 2 tablespoons olive oil.
- Pulse on and off until a dough forms.
- Turn the dough out onto a lightly floured surface.
- Divide the dough into 8 equal pieces. Wrap each piece individually in plastic wrap.
- Refrigerate for at least 15 minutes, or up to overnight.
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- On a lightly floured surface, roll each dough piece into a thin rectangle approximately 18 inches long and 4 inches wide.
- Carefully transfer the rolled dough to the prepared baking sheets.
- Brush each flatbread with the beaten egg. Sprinkle evenly with 1 tablespoon cumin seeds and a pinch of salt.
- Bake for 20-25 minutes, or until golden brown and cooked through.
- Remove from oven and let cool slightly on a wire rack.
- Break into pieces and serve. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
6g
Fat
14g
Carbs
12g
