Black Cumin Flatbread
Black Cumin Flatbreads are soft, warm, and wonderfully fragrant, thanks to the earthy, slightly peppery flavour of black cumin seeds. These small flatbreads cook quickly in a hot pan, making them perfect for snacks, fillings, or as a side to hearty meals. Black cumin flatbread is light, versatile, and irresistibly aromatic, they’re the sort of bread you’ll want to make again and again.
Black Cumin Flatbreads are soft, warm, and wonderfully fragrant, thanks to the earthy, slightly peppery flavour of black cumin seeds. These small flatbreads cook quickly in a hot pan, making them perfect for snacks, fillings, or as a side to hearty meals. Black cumin flatbread is light, versatile, and irresistibly aromatic, they’re the sort of bread you’ll want to make again and again.
Servings 12 Flatbreads
Ingredients
- 250 g plain flour
- 1 tsp salt
- 1 tsp black cumin seeds
- 1 tbsp olive oil
- 150 ml warm water approx., adjust as needed
- flour extra for dusting
- Butter or oil for brushing (optional)
- black cumin seeds topping
Instructions
- In a large bowl, combine the plain flour, salt, and black cumin seeds. Give everything a quick stir to evenly distribute the seeds.250 g plain flour, 1 tsp salt, 1 tsp black cumin seeds
- Make a small well in the centre and pour in the olive oil and most of the warm water. Stir with your hand or a spoon until the dough begins to come together, adding the remaining water if needed.1 tbsp olive oil, 150 ml warm water
- Tip the dough onto a lightly floured surface and knead for 5–6 minutes until smooth and elastic. The dough should feel soft but not sticky.
- Place the dough back into the bowl, cover with a tea towel or cling film, and let it rest for 30 minutes. This helps the dough relax and makes rolling easier.
- Once rested, divide the dough into 10–12 equal balls. Roll each ball into a small circle roughly 10–12cm wide, dusting with flour to prevent sticking.flour
- Heat a dry frying pan or skillet over medium-high heat. Lay a flatbread into the hot pan and cook for about 1 minute until bubbles form and the underside develops golden spots. Flip and cook the other side for another 30–45 seconds. Repeat with the remaining dough.
- Brush each warm black cumin flatbread lightly with butter or oil if you like a softer, more aromatic finish. Sprinkle a few black cumin seeds over the top for extra flavour.Butter, black cumin seeds
- Stack your black cumin flatbread in a towel-lined bowl to keep them warm and soft until ready to serve.
Equipment
- 1 Deep Frying Pan Skillet
Nutrition
Calories: 87kcal | Carbohydrates: 16g | Protein: 2g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Sodium: 195mg | Potassium: 25mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 2IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg
