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Flatbreads

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Watch the YouTube video here.

Simple and delicious, I keep a dough ball of this in the fridge just in case anyone shows up with a curry or soup! So easy to make and the burnt butter gives a lovely nutty undertone that really makes these taste incredible…

1

As Roccbox is coming up to temperature, toast the cumin seeds in a dry pan for a minute or so and pop them in a bowl.

2

Add the flour and salt to the cumin seeds and add the water to form a dough.

3

Heat the pan in Roccbox until smoking hot and add the butter to the hot pan and allow to brown and bubble. Add the burnt butter to the dough mix.

4

Work the dough for five minutes before cling filming and setting aside until required.

5

When ready to cook, roll out golf ball sized balls of dough as thin as possible – you can do this in a pasta machine if you have one!

6

Once rolled out, flour both sides – don’t be afraid to use plenty of flour with these and using your peel, cook them one at a time in the Roccbox, keeping a close eye on them!

7

Cook in the oven for around 30-40 seconds – they will puff up like pilllows and begin to colour when ready.

Serves
20-24
Oven Temp.
450
Ingredients
  • 300ml Water
  • 500g Plain Flour, plus extra for rolling and cooking!
  • 2 Tbsp Toasted Cumin Seeds
  • 10g Salt
  • 20g Butter, melted until it turns brown and smells nutty!
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