Kumin Flatbread – “Perfect to dip into Baba Ganoush”
Finally arrived in France.
After a little shock for Moritz we finally had our first experiences with France. When we wanted to load out Moritz’s stuff we were -lets say- a bit surprised about the size of his room & especially about the kitchen.
To not loose the good vibes we have had a long walk through the city and our first groceries in one of the hge supermarkets nearby. The smell of coffee and the citizens who all head to work or appointments & us- not tourists or strangers, but inhabitants of a little city on the west coast of France.
A really strange but beautiful feeling.
But now back to the story of the Flatbread. Well, this is the additional part for the Baba Ganoush recipe we have created just a few days ago. The house smelled so good and a fresh homemade flatbread tastes so much different /better than the one you know – i guarantee you !
How you do it:
- Mix warm water and sugar to the bowl of a stand mixer with the dough attachment, and stir to combine. Sprinkle the yeast on top of the water. Let this sit for a few minutes until the yeast gets foamy (around 5 minutes).
- Now start adding the flour and the olive oil while constantly string, either with a stand mixer of with a spoon. Knead the dough until you have a nice flexible dough. Now oil a bowl and
- place the dough inside, put a blanket aboe & let the dugh rest on a warm place for around 40 minutes.
- Preheat oven to 200°.
- Turn the dough onto a floured surface, and roll it out into the shape you want to have for your flat bread, around 5 cm thick.
- now drizzle a generous amount of olive oil on tp, along with the kumin seeds. Cut a nice shape into the surface and bake it for around 20 minutes until the dough starts to get golden brown.
- Remove from the oven, and drizzle with a little more olive oil if desired.
- Slice, and serve warm.
- Active dry yeast 1 package
- Wholegrain flour 3 1/2 Cubs
- Olive Oil 1/4 Cup
- Salt 1 good pinch
- Kumin Seeds 2 tbsp
- Warm water 1 1/2 Cup
- Sugar 2 tbsp