📝 About This Recipe
This artisanal flatbread celebrates the ancient, earthy allure of cumin, elevated by the crunch of hand-harvested sea salt. The dough is cold-fermented to develop a complex, tangy crumb that provides the perfect canvas for the aromatic, smoke-kissed spices. It’s a versatile masterpiece that bridges the gap between a simple side and a sophisticated centerpiece, offering a sensory journey through warm, nutty aromas and a perfectly charred crust.
🥗 Ingredients
The Dough Base
- 3 cups Bread Flour (high protein for better chew)
- 1 cup Warm Water (approximately 105°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Honey (to feed the yeast and aid browning)
- 2 tablespoons Extra Virgin Olive Oil (plus extra for greasing the bowl)
- 1 1/2 teaspoons Fine Sea Salt (for the dough structure)
The Cumin Salt Finishing
- 2 tablespoons Whole Cumin Seeds (must be whole for maximum flavor)
- 1 tablespoon Flaky Sea Salt (such as Maldon or Fleur de Sel)
- 1/2 teaspoon Black Peppercorns (cracked)
- 1/4 teaspoon Garlic Powder (for a subtle savory undertone)
The Infused Oil & Garnish
- 1/4 cup Extra Virgin Olive Oil (for brushing)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Lemon Zest (from one small lemon)
👨🍳 Instructions
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1
In a small bowl, whisk together the warm water, honey, and active dry yeast. Let it sit for 5-8 minutes until the mixture becomes foamy and fragrant, indicating the yeast is alive.
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2
In a large mixing bowl or the bowl of a stand mixer, combine the bread flour and fine sea salt. Create a well in the center and pour in the yeast mixture and 2 tablespoons of olive oil.
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3
Using a dough hook or a sturdy wooden spoon, mix until a shaggy dough forms. Knead the dough on a lightly floured surface for 8-10 minutes (or 5-6 minutes in a mixer) until it is smooth, elastic, and slightly tacky but not sticky.
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4
Lightly oil a clean bowl, place the dough inside, and cover with a damp cloth. Allow it to rise in a warm, draft-free spot for 1 to 1.5 hours, or until it has doubled in size.
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5
While the dough rises, prepare the signature spice blend. Place the whole cumin seeds in a dry skillet over medium heat. Toast for 2-3 minutes, shaking the pan constantly, until they release a nutty aroma and darken slightly.
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6
Transfer the toasted seeds to a mortar and pestle. Coarsely grind them—you want some texture, not a fine powder. Mix in the flaky sea salt, cracked peppercorns, and garlic powder. Set aside.
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7
Preheat your oven to 475°F (245°C). If you have a pizza stone or baking steel, place it on the middle rack while the oven heats.
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8
Punch down the risen dough to release the air. Divide it into 6 equal portions and roll each into a smooth ball. Let the balls rest for 10 minutes to relax the gluten.
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9
On a piece of parchment paper, roll each ball into an oval or circle about 1/4 inch thick. Use your fingertips to dimple the surface of the dough, creating little pockets to catch the oil and spices.
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10
Generously brush the surface of each flatbread with the 1/4 cup of olive oil. Sprinkle the toasted cumin salt mixture evenly over the top, pressing lightly so it adheres.
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11
Slide the parchment paper onto the hot pizza stone or a preheated baking sheet. Bake for 7-9 minutes, or until the edges are golden brown and blistered.
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12
Remove from the oven and immediately sprinkle with fresh lemon zest and chopped cilantro while the bread is still hot. Serve warm for the best experience.
💡 Chef's Tips
For the best flavor, always toast your cumin seeds fresh; pre-ground cumin lacks the volatile oils that make this dish pop. If the dough keeps shrinking back when rolling, cover it and let it rest for another 5 minutes to relax the gluten. You can cold-ferment the dough in the fridge for up to 24 hours for a deeper, sourdough-like flavor profile. Ensure your oven is fully preheated; a blast of high heat is essential for those beautiful charred bubbles. Substitute the cilantro with fresh mint or parsley if you prefer a different herbal finish.
🍽️ Serving Suggestions
Serve alongside a bowl of creamy hummus or baba ganoush for a classic Mediterranean dip platter. Pair with a crisp, chilled Sauvignon Blanc or a light lager to cut through the earthy spices. Use as a base for a sophisticated flatbread pizza topped with goat cheese and caramelized onions. Excellent when served with a spicy lamb tagine or a hearty lentil dahl. Wrap around grilled halloumi and fresh cucumbers for a quick, artisanal lunch.