Culinary Journeys · Middle Eastern
Warm Spiced Flatbreads
Soft, fragrant, and perfect for dipping
These flatbreads, infused with cumin and coriander, are the ideal companion to a hearty shakshuka. Tear them apart and scoop up every last bit of sauce, soaking in the rich flavors.
Prep
20 min
Cook
10 min
Serves
4
Difficulty
Easy
Ingredients
Flatbreads
- 2 cups all-purpose flour
- 1 cup warm water
- 1 tsp salt
- 1 tsp ground cumin
- 1 tsp ground coriander
- 2 tbsp olive oil
- Extra flour for dusting
Method
- 1
Mix the Dough
In a bowl, combine the flour, salt, cumin, and coriander. Gradually add warm water while stirring with a wooden spoon until a rough dough forms.
- 2
Knead and Rest
Turn the dough onto a lightly floured surface and knead for 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rest for 15 minutes.
- 3
Shape the Flatbreads
Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into discs about 1/4 inch thick using a rolling pin.
- 4
Cook the Flatbreads
Heat a cast iron skillet over medium-high heat. Brush lightly with olive oil. Cook each flatbread for 2-3 minutes on each side until puffed and golden brown spots appear.
Origin story
Flatbreads are a staple in many Middle Eastern cuisines, often serving as both utensil and side dish. Spices like cumin and coriander add warmth and aromatic depth, complementing rich, saucy mains.
