• Preparation Time 15 minutes + 15 minutes refrigeration
  • Baking Time 25 minutes
  • Makes 8 flatbreads
  • Freezing Not Recommended


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • 3 cups Robin Hood® Original All Purpose Flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 tsp ground cumin
  • 1 cup plain yogurt
  • ½ cup olive oil
  • Topping
  • 1 egg, beaten
  • 3 tbsp toasted cumin seeds
  • salt, for sprinkling

Serving Size: 8 flatbreads


Serving Size: 8 flatbreads

  • Preheat oven to 375ºF (190ºC). Line baking sheets with parchment paper.
  • 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.
  • Roll, on a lightly floured surface, each piece of dough approximately 18” (46cm) long by 4” (10cm) wide. Dough should be very thin.
  • 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.
  • Bake in preheated oven for 20 to 25 minutes until browned. Cool. Break into pieces to serve or just let yours guest do it.


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