A rustic, hearty flatbread infused with warm spices and layered with nutty, earthy flavours—perfect for dipping, pairing with stews, or enjoying with spiced butter.
Gathering of Ingredients
- 2 cups whole wheat flour (or a mix of rye/spelt)
- 1/2 cup warm water
- 1 tbsp honey (mild, like acacia or clover)
- 1 tbsp olive oil or melted ghee
- 1 tsp sea salt
- 1/2 tsp baking soda (optional, for a lighter texture)
- 1 tbsp mixed seeds (sesame, flax, sunflower, or nigella)
- 1 tsp toasted cumin seeds
- 1/2 tsp crushed long pepper (or black pepper)
- 1/2 tsp smoked paprika (optional, for depth)
- 1/4 tsp dried thyme or oregano
- Extra flour for rolling
Method
- Prepare the dough: In a bowl, combine flour, salt, baking soda, cumin, long pepper, coriander, and smoked paprika.
- Mix: Make a well in the centre and pour in warm water, honey, and olive oil/ghee. Stir until a dough forms.
- Knead: Knead for 5-7 minutes until smooth and elastic. Cover and let rest for 30 minutes.
- Incorporate seeds & herbs: Sprinkle mixed seeds and dried thyme over the dough, knead gently to distribute.
- Roll & Shape: Divide into portions and roll into thin rounds or rustic oblongs.
- Cook: Heat a dry cast-iron skillet over medium heat. Cook each flatbread for 2-3 minutes per side until golden brown and slightly charred in spots.
- Finish: Brush with a little olive oil or ghee while warm and sprinkle extra seeds or herbs for garnish.
Serving Suggestions
- Pair with spiced butter or a garlicky yogurt dip.
- Serve alongside roasted vegetables or hearty lentil stews.
- Enjoy with a sharp cheese like aged cheddar or pecorino.
Hearthkeeper’s Secret
For an ancient touch, mix in a small amount of ground toasted barley flour—it deepens the flavour and gives the flatbread a beautiful texture, reminiscent of old-world baking.
