Grape-Black Cumin Flatbread

Name: Grape-Black Cumin Flatbread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 12
Cuisine: Global
Ingredients: 1 teaspoons black cumin seeds, divided; 2 teaspoons package dry yeast (about; 769 milliliters all-purpose flour, divided; 237 milliliters red grape halves, divided; 118 milliliters stone-ground cornmeal, divided; 0 teaspoons kosher salt; 2 Tbsps olive oil, divided; 1 teaspoon salt; 2 Tbsps sugar; 296 milliliters warm water (100° to 110°)

Grape-Black Cumin Flatbread might be just the bread you are searching for. This recipe covers 8% of your daily requirements of vitamins and minerals. Watching your figure? This vegan recipe has 193 calories, 5g of protein, and 3g of fat per serving. This recipe serves 12. A mixture of cumin seeds, stone-ground cornmeal, sugar, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife.

Ingredients you will need

All Purpose Flour

Water

Yeast

Equipment you will use

Measuring Cup

Knife

Bowl

Add 2 cups flour and sugar to yeast mixture; stir until well combined. Cover and let stand at room temperature 1 hour to form a sponge (mixture will rise and bubble slightly).

Ingredients you will need

All Purpose Flour

Sugar

Yeast

Add 1 cup flour, 1/2 cup cornmeal, 1 tablespoon olive oil, 1/4 teaspoon black cumin seeds, and 1 teaspoon salt to sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.

Ingredients you will need

Cumin Seeds

Olive Oil

Cornmeal

Dough

All Purpose Flour

Salt

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Turn dough out onto a lightly floured surface; gently knead in 2/3 cup grape halves. Cover dough with plastic wrap, and let rest for 10 minutes.

Ingredients you will need

Cooking Spray

Dough

Grapes

Punch

Wrap

Equipment you will use

Plastic Wrap

Bowl

Transfer dough onto a baking sheet sprinkled with remaining 1 teaspoon cornmeal. Pat dough into a 14 x 10-inch rectangle; brush with remaining 1 tablespoon olive oil. Cover and let rise 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)

Ingredients you will need

Olive Oil

Cornmeal

Dough

Equipment you will use

Baking Sheet