CORIANDER AND CUMIN FLATBREAD
Provided by Suzanne Goin
Categories Herb Side Grill/Barbecue Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 10 flatbreads
Number Of Ingredients 9
Steps:
- Whisk 1 3/4 cups flour and salt in medium bowl to blend. Combine 3/4 cup lukewarm water and sugar in bowl of heavy-duty mixer fitted with paddle attachment. Sprinkle yeast over. Let stand until mixture is foamy, about 15 minutes.
- Add 1 tablespoon olive oil to yeast mixture; beat until blended. Add flour mixture and beat until soft, very sticky dough forms.
- Using rubber spatula, scrape dough out onto generously floured work surface and knead until dough is smooth, adding more flour by tablespoonfuls as needed for soft but still slightly sticky dough, about 5 minutes. Gather dough together and place in oiled bowl; brush dough lightly with olive oil. Cover bowl with plastic wrap, then kitchen towel and let dough rise in warm draft-free area until doubled in volume, about 1 hour.
- Combine cumin seeds and coriander seeds in small dry skillet. Stir over medium heat until aromatic and lightly toasted, about 2 minutes. Transfer to mortar or spice mill and crush seeds coarsely.
- Line 2 baking sheets with parchment paper. Turn dough out onto floured surface. Divide dough into 10 equal pieces. Roll each piece into ball. Cover with plastic wrap and let rest on floured work surface 15 minutes. Using fingers, dimple each ball, then press and stretch each into 3 1/2- to 4-inch round. Place dough rounds on prepared baking sheets, spacing apart. Brush each round lightly with olive oil. Sprinkle cumin-coriander mixture and parsley over each; press lightly to adhere. Cover with plastic wrap and let rise 30 minutes.
- Prepare barbecue (medium heat) or heat heavy large skillet (preferably cast-iron) over medium heat. Using metal spatula, transfer flatbreads, plain side down, to grill or skillet (work in batches if using skillet) and cook until lightly browned in spots and cooked through, about 4 minutes per side. Transfer to platter.
- Do ahead: Can be made 1 day ahead. Cool completely. Enclose in foil and store at room temperature. Rewarm in foil packet in 350°F oven until heated through, about 8 minutes.
- Serve warm.
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Jaker Ahmed
[email protected]This flatbread was delicious! The coriander and cumin gave it a unique and flavorful taste. The flatbread itself was crispy on the outside and fluffy on the inside. I would definitely recommend this recipe to anyone looking for a new and easy flatbre
Emmanuel Ongechi
[email protected]I'm not a huge fan of coriander, but I still enjoyed this flatbread. The cumin flavor was strong enough to balance out the coriander, and the flatbread itself was cooked perfectly. I would recommend this recipe to anyone who is looking for a new and
Mariya Maram
[email protected]This flatbread was a bit too dry for my taste. I think I might have overcooked it. But the flavor was still good, and I would definitely try it again with a few adjustments.
Justin Theuns Theunissen
[email protected]I made this flatbread for a party and it was a huge hit! Everyone loved the unique flavor and the crispy texture. I would definitely recommend this recipe to anyone looking for a delicious and easy appetizer.
Mst Mahfuja Aktar Aisa
[email protected]This flatbread was a great way to use up some leftover herbs. I had a bunch of coriander and cumin in my fridge that was about to go bad, so I decided to make this recipe. It turned out great! The flatbread was flavorful and delicious, and it was a p
oluwatoyin adegun
[email protected]I'm not usually a fan of flatbreads, but this one was really good. The coriander and cumin gave it a unique and delicious flavor, and the flatbread itself was crispy and well-cooked. I would definitely recommend this recipe to anyone looking for a ne
Ricke Lipinski
[email protected]This flatbread was a bit too spicy for my taste, but I still enjoyed it. The coriander and cumin gave it a nice flavor, and the flatbread itself was cooked perfectly. I would recommend this recipe to anyone who likes spicy food.
Kara Walmsley
[email protected]I made this flatbread for a potluck and it was a huge hit! Everyone loved the combination of flavors and textures. The flatbread was crispy and flavorful, and the coriander and cumin gave it a unique and delicious taste.
Mia Goeda
[email protected]This flatbread was delicious! The coriander and cumin gave it a unique and flavorful taste. The flatbread itself was crispy on the outside and fluffy on the inside. I would definitely recommend this recipe to anyone looking for a new and easy flatbre
Murshad ji
[email protected]I'm not a huge fan of coriander, but I still enjoyed this flatbread. The cumin flavor was strong enough to balance out the coriander, and the flatbread itself was cooked perfectly. I would recommend this recipe to anyone who is looking for a new and
Khaja Mohiuddin
[email protected]This flatbread was a bit too dry for my taste. I think I might have overcooked it. But the flavor was still good, and I would definitely try it again with a few adjustments.
Jomaia Ghamdi
[email protected]I made this flatbread for a party and it was a huge hit! Everyone loved the unique flavor and the crispy texture. I would definitely recommend this recipe to anyone looking for a delicious and easy appetizer.
bafode malthus camara
[email protected]This flatbread was a great way to use up some leftover yogurt. I had a container of yogurt that was about to expire, so I decided to make this recipe. It turned out great! The flatbread was flavorful and delicious, and it was a perfect way to use up
Jase Burdette
[email protected]This flatbread was a bit too spicy for my taste, but I still enjoyed it. The coriander and cumin gave it a nice flavor, and the flatbread itself was cooked perfectly. I would recommend this recipe to anyone who likes spicy food.
Alex Nana Amponsah
[email protected]I'm not usually a fan of flatbreads, but this one was really good. The coriander and cumin gave it a unique and delicious flavor, and the flatbread itself was crispy and well-cooked. I would definitely recommend this recipe to anyone looking for a ne
Anastasia
[email protected]This flatbread was a great way to use up some leftover herbs. I had a bunch of coriander and cumin in my fridge that was about to go bad, so I decided to make this recipe. It turned out great! The flatbread was flavorful and delicious, and it was a p
Said Zaki
[email protected]I'm a huge fan of coriander and cumin, so I knew I would love this flatbread. It did not disappoint! The flavors were perfectly balanced, and the flatbread was cooked to perfection. I served it with a simple yogurt sauce and some fresh vegetables, an
Danielle Lam
[email protected]I was pleasantly surprised by how easy this flatbread was to make. I didn't have any special ingredients or equipment, and it came together in just a few minutes. It's definitely a recipe I'll be making again and again.
Ema Subu
[email protected]This flatbread was a delightful fusion of flavors and textures. The combination of coriander and cumin created a warm and inviting aroma that filled the kitchen as it baked. The flatbread itself was crispy on the outside and fluffy on the inside, pro