Nothing could be simpler than these flatbreads and they taste delicious too.  The toasted cumin adds a wealth of flavour but this could be changed for any herb or seed such as onion or nigella seeds, for example.

Once cooked, the flatbreads can be carefully cut like a pitta bread and filled with a selection of food, or used as they are with a curry, or with a dip.

INGREDIENTS (to make 8 flatbreads)

400g gluten-free self-raising flour (extra for dusting)
1 tablespoon cumin seeds
300ml natural yoghurt
Sea salt and freshly ground black pepper
100ml water

METHOD:

Tip the cumin seeds into a dry fry pan and toast over a medium/high heat until they become fragrant and start popping.

Mix the flour with the seeds in a bowl and season with salt and black pepper.

Stir in the yoghurt with the water and mix well to form a soft dough.

Turn out on to a floured surface and very lightly knead with your hands to combine, then divide the dough into 8 equal pieces.   Dust a baking sheet with flour.

Shape the dough into circles or ovals about 1/2cm thick and place on the floured baking sheet.   I fitted four to a sheet.

Grill for about 3 to 5 minutes on each side until golden and puffed.

Serve warm.

Cumin Flatbreads

I have frozen a few of these flatbreads and refreshed them by sprinkling with water and popping in a hot oven for a few minutes.

Recipe adapted from BBC Good Food

NB:  All photographs used in this blog have been taken by me, and are of food I have prepared and served myself.