Soft, fluffy, flavorful flatbreads to go with a vegetable stew, soup or salad. They go really well with tabbouleh and falafel.
1 1/2 cups flour
2 tsp. cumin seeds
1 tsp salt
2 tsp. baking soda
3/4 cup Greek yogurt
In a large bowl, whisk together the flour, cumin seeds, salt and baking soda.
Add the yogurt and mix with a wooden spoon until all of the flour is incorporated and you have a shaggy dough.
Lightly flour a work surface and turn the dough out. Knead until it is smooth and not sticky, adding a little more flour if necessary.
Cut dough into 16 pieces and roll into balls, place on a floured surface and cover loosely with plastic wrap.
Heat a griddle pan over medium low heat and lightly brush it with olive oil.
Using a floured rolling pin, roll out enough balls to fit your pan into thin discs about 10cm (4″) across.
Cook the breads for about 3 minutes, until golden brown underneath, then turn over and cook for another 3 – 4 minutes until golden brown.
Wrap loosely in a clean cloth while you cook the next batch.