Aromatic Flatbread with Black Cumin

Name: Aromatic Flatbread with Black Cumin
Prep time: 30 min
Cook time: 90 min
Total time: 120 min
Yield: 2 Portionen
Ingredients: 500 g Wheat flour Type 550; 1 cube Fresh yeast; 1 tsp Sugar; 1 tsp Salt; 30 ml Olive oil; 1 piece Egg (size M); 1 tbsp Sesame; 1 tbsp Black cumin

Bread and Rolls

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Cook Time

2 h

Servings

Difficulty

Medium

Prep Time

30 Min

Description

This aromatic flatbread with black cumin is a real eye-catcher and tastes simply delicious! I like to bake it for barbecue parties or as a side dish to salad. The dough is super easy to prepare in the Thermomix® and the black cumin-sesame combination gives the bread a special touch. The indentations in the dough make it particularly crispy. A great recipe that is always well received by my guests! Be sure to try it out.

Ingredients (8 ingredients)

500 g Wheat flour Type 550
1 cube Fresh yeast
1 tsp Sugar
1 tsp Salt
30 ml Olive oil
1 piece Egg (size M)
1 tbsp Sesame
1 tbsp Black cumin

Preparation (6 steps)

Activate yeast

Thermomix® Setting

20 sec/Speed 3

Put 500 g wheat flour type 550 into the mixing bowl. Crumble in 1 cube of fresh yeast, add 1 tsp sugar and 50 ml lukewarm water. Mix for 20 sec./speed 3 until the yeast has dissolved. Dust the pre-dough with a little flour and transfer to a bowl. Cover the bowl with a cloth and let it rise at room temperature for about 15 minutes until the flour on the surface shows cracks.

Knead dough

Thermomix® Setting

2 min/Kneading speed

Put the pre-dough back into the mixing bowl. Add 1 tsp salt, 30 ml olive oil and 250 ml lukewarm water and knead for 2 min./kneading stage to a smooth dough. Form the dough into a ball and let it rise, covered, in a bowl at room temperature for about 30 minutes.

120

Shape dough

Knead the dough vigorously again, then halve it and form it into two balls on a floured surface. Using your hands, press from the center to form two flat, round flatbreads (approx. 25 cm Ø), the edges should remain slightly bulbous.

Prepare flatbread

Preheat oven to 220°C top/bottom heat (convection 200°C). Line two baking sheets with baking paper and place one flatbread on each. Use four moistened fingers to press rows of indentations into the flatbreads (first lengthwise, then crosswise) to create a diamond pattern.

Brush and top flatbread

Thermomix® Setting

10 sec/Speed 3

Separate the egg. Put the egg yolk and 1 tbsp water into the mixing bowl and whisk for 10 sec./speed 3. Brush the flatbreads with it. Mix 1 tbsp sesame and 1 tbsp black cumin, sprinkle evenly over the top and let the flatbreads rise for 15 minutes.

Bake flatbread

Bake the flatbreads one after the other (or together with convection) in the oven on the 2nd shelf from the bottom for approx. 15–20 minutes. Remove and let cool on a wire rack.