Turmeric Flatbread

Instructions

1. 1

   In a large bowl, combine flour, turmeric powder, cumin seeds, and salt. Mix well to distribute the spices evenly throughout the flour.

   Tip: Sifting the flour helps break up any lumps and ensures even spice distribution.

2. 2

   Create a well in the center of the dry mixture and pour in the warm water. Use your fingers to gradually incorporate the flour into the water, mixing until a rough dough forms.

   Tip: Add water gradually—you may not need all of it depending on flour absorption.

3. 3

   Transfer the dough to a clean surface and knead for 5-7 minutes until smooth and elastic. Divide into 6 equal portions and roll each into a ball.

   Tip: Resting the dough for 10 minutes after kneading makes it easier to roll out.

4. 4

   Heat 1 tablespoon of olive oil in a small pan and sauté the minced garlic until fragrant, about 1 minute. Set aside to cool slightly.

   Tip: Don't let the garlic brown, as it will become bitter.

5. 5

   Working with one dough ball at a time, flatten it on a lightly oiled surface and roll into a thin circle about 20cm in diameter.

   Tip: Keep unused dough balls covered with a damp cloth to prevent drying.

6. 6

   Heat a cast iron skillet or heavy-bottomed pan over medium-high heat. Lightly brush one side of the rolled flatbread with the garlic-infused oil and sprinkle with black sesame seeds.

   Tip: Don't add oil to the pan—the flatbread should cook dry for the best texture.

7. 7

   Cook the flatbread for 2-3 minutes until light golden spots appear, then flip and cook the other side for another 2 minutes until puffed and lightly charred.

   Tip: Press gently with a spatula to encourage even cooking and puffing.

8. 8

   Transfer cooked flatbreads to a warm plate and brush lightly with remaining olive oil. Serve warm with your favourite curry, dip, or alongside grilled vegetables.