Cumin flatbread

The mornings are still chilly and I don’t want to go straight in to the garden yet! I need something warm in my tummy first.

A quick morning Moroccan bread is just what’s in order!

Cumin Flatbread

• 1 1/3 cups warm water (105F to 115F)
• 1 (1/4 ounce) envelope dry yeast
• 3 tablespoons extra virgin olive oil
• 1 tablespoon minced lemon peel (yellow part only)
• 2 1/4 teaspoons coarse salt
• 2 teaspoons ground cumin
• 3 cups bread flour
• 1 tablespoon cumin seed
• 1 tablespoon sesame seed

1. Place warm water in bowl of heavy-duty mixer. Sprinkle yeast over and stir to
combine.

Let stand 10 minutes. This is proofing the yeast. If it doesn’t smell yeasty and become cloudy and foamy your yeast may be old and dead.

Add oil, lemon peel, salt and ground cumin.

Using dough hook attachment, gradually beat in flour. Continue beating 5 minutes.

Turn out dough onto lightly floured work surface and knead until smooth dough forms,
about 2 minutes (dough will be very soft).

2. Lightly oil a large bowl. Add dough; turn to coat. Cover with a dish towel or plastic and let rise
in a warm draft-free area until doubled in volume, about 1 hour.

3. Preheat the oven to 400°F Line 12×18-inch baking sheet with heavy-duty foil. Brush foil with oil. Place dough in pan. Using fingertips, press out dough, covering pan completely (dough will be very thin). Sprinkle with cumin seeds and sesame seeds. Bake until golden, about 30 minutes. Loosen bread from foil. Serve warm or at room temperature.

Gus says; “Do I smell food?”

Adapted from Bon Appetit “Taste of the World”, Conde Nast Publications, 2008