Griddled Flatbreads Flavoured With Cumin

With the internet not playing friendly during my leave break nothing has gone to plan. I’ve been writing my blog drafts on my BlackBerry and hoping against hope to have enough access to the internet to post something. My blog has been so quiet that it has also had a vacation. Knowing I’m away for 10 days in January means that normal service will resume only in February. I wanted to get all my recipes onto ziplist (even though it has a gremlin) and I also updated the look of my blog. A few minor changes and I can say that I’m finally happy with it. I’ve taken off all my badges and certificates and as soon as I can I will add them into the actual post they relate to! In the meantime I’ve been cooking up a storm and my dishwasher has been working overtime. My first challenge completed for 2013 is for griddled flatbreads. These can be served straight off the grill or kept until cool. Dave and I had them for dinner with some chilli infused chicken livers.

did you take an internet break in December?

Griddled Flatbreads
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Griddled Flatbreads

Recipe Category: Bread
All Rights Reserved: Adapted from 80 recipes for your bread maker pages 88 - 89


  • 175 mls water
  • 15 mls milk
  • 30 mls olive oil
  • 275 g bread flour
  • 100 g wholewheat bread flour
  • 10 mls yeast
  • Flour for dusting
  • Cumin seeds for sprinkling
  • Salt for sprinkling
  • Olive oil for basting


  • Put the ingredients into your bread maker and choose the dough - pizza setting
  • Turn out into a lightly oiled bowl and cover with a lightly oiled piece of cling film
  • Leave to prove for an hour
  • Heat a griddle pan
  • Pinch of 70 - 75g of the dough and shape into a ball
  • Place on a lightly floured surface
  • Press flat with your fingers
  • Press in a 1.25mls of cumin seeds
  • Place seed side up on griddle pan
  • Cook for 4 minutes while you salt the top and brush with olive oil
  • Turn and cook for a further 2 minutes
  • Set aside and repeat until you have used up all the dough

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What I blogged:

I am submitting this recipe to Fresh From The Oven which is being hosted this month by Claire of Purely Food

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