Cumin Seed Flatbreads | Recipes

Cumin Seed Flatbreads

(7) Ratings:
Prep Time:
Baking Time:
Makes:8 flatbreads
Freezing:not recommended

These yummy flatbreads are a perfect way to add the uniquely delicious taste of cumin into your meal. They’re great as an appetizer with dips or served on the side with soup.


3 cups 750 mL Robin Hood® Original All Purpose Flour
2 tsp 10 mL baking powder
1 tsp 10 mL salt
2 tsp 10 mL ground cumin
1 cup 250 mL plain yogurt
½ cup 125 mL olive oil


1 egg, beaten
3 tbsp 45 mL toasted cumin seeds
salt, for sprinkling


  1. Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
  2. Place flour, baking powder, salt and cumin in a food processor. Pulse to mix well. Add yogurt and olive oil. Pulse on and off until dough comes together. Remove dough from bowl. Divide dough into eight pieces, wrapping each in plastic wrap. Chill 15 minutes or up to overnight.
  3. Roll, on a lightly floured surface, each piece of dough approximately 18” (46cm) long by 4” (10cm) wide. Dough should be very thin.
  4. Place dough on prepared baking sheets (you will probably get 2 on at a time). Brush with beaten egg, sprinkle with cumin seeds and salt.
  5. Bake in preheated oven for 20 to 25 minutes until browned. Cool. Break into pieces to serve or just let yours guest do it.

Nutritional Information

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