Cumin & Coriander Flatbread

Ingredients (serves 4)

• 1/4 tsp dried yeast
• 100 ml / fl oz water, lukewarm
• 130g / 4.6oz all-purpose wheat flour
• "Sicilian Rock Salt" (Herbaria)
• 1/2 tsp "Cumin", freshly ground (Herbaria)
• 1/2 tsp "Coriander Seeds", freshly ground (Herbaria)
• 1 tbsp mild olive oil

Sprinkle yeast into the warm water; stir until dissolved. Transfer flour to a bowl, adding "Sicilian Rock Salt" by twisting the mill about 5 times. Mix with cumin and coriander. Make a mould in the middle of the flour and add the water (with yeast). Gently mix some flour with a bit of water and let rise for about 10 minutes. Add some more flour and let again rise for about 10 minutes. Continue doing so until all ingredients are thoroughly mixed. Add olive oil and turn out onto out onto lightly floured board; knead until smooth and elastic. Cover and let rise for about 1 hour. Divide the dough into four parts and form balls. Roll and stretch each piece into a thin rectangle. Bake the flatbread in a heavy skillet until blisters form. Flip over and bake another 2-3 minutes.

Tip: Makes a great snack or appetizer with Mediterranean Cream Cheese Spread With “Scent of the Macchia”, Cajun Avocado Dip or Moroccan Black Bean Dip flavoured with Tajine Marrakech.