Robertson says: "Simple flatbreads are made throughout the world--some with yeast, others without. This version uses no yeast and can, therefore, be prepared quickly. The cumin in this bread makes it especially complementary to Mexican or Indian foods."
Cumin-Scented Sesame Flatbread
Vegan Planet by Robin Robertson
(Makes 6 Flatbreads)
2 cups unbleached all-purpose flour
1/2 tsp salt
3/4 cup water, or as needed
olive oil for brushing
2 Tbsp sesame seeds
3/4 tsp ground cumin
In a medium-size bowl, combine the flour and salt. Add enough water for the dough to hold together. Knead until smooth, about 5 minutes. Wrap in plastic and set aside at room temperature for 15 minutes.
Divide the dough into 6 pieces. Lightly flour your hands and work surface, then shape the dough into balls and flatten them. Roll out into circles about 6 inches in diameter. Brush lightly with olive oil, then sprinkle with the sesame seeds and cumin, pressing lightly so the seeds adhere to the dough.
Lightly oil a large skillet and heat over medium-high heat. Place a dough circle in the skillet and cook, turning once, until brown spots begin to appear, about 3 minutes per side. Transfer to a platter and cover with aluminum foil or a clean towel to keep warm while you cook the rest. Serve at once.
Notes/Results: Nice and chewy with a nice cumin flavor. (I did increase the amount of the cumin of course). I also used 1 1/2 cups of all purpose flour and 1/2 cup of whole grain pastry flour which seemed to work well. They went together quickly and easily, especially using my tortilla press to flatten them out instead of rolling. The cumin went well with the spices in the soup. I would make these again, maybe substituting a bit more whole grain flour in to experiment.