World Cuisine

  • 450 g (14½ oz) strong white bread flour
  • 50 g (2 oz) polenta
  • 7 g (¼ oz) sachet fast-action dried yeast
  • 1 teaspoon salt
  • 350 ml (12 fl oz) warm water
  • 75 ml (3 fl oz) olive oil, plus extra for brushing
  • 1 teaspoon cumin seeds, plus extra to serve
  • 1 red chilli, deseeded, if liked, and chopped, plus extra to serve
  • sea salt flakes, to serve (optional)

Place the flour, polenta, yeast and salt in a bowl and mix together. Add the measurement water, 3 tablespoons of the oil, the cumin seeds and chilli and mix together to form a dough. Knead the dough in an electric mixer for 5 minutes, or by hand on a lightly floured surface for 10 minutes, until the dough is soft and springy. Place in a lightly oiled bowl, cover with clingfilm and leave in a warm place for about 1 hour until the mixture has doubled in size.

Tip the dough out on to a lightly floured surface, then punch it down and knead a couple of times until the air is knocked out. Divide the mixture into 8 equalsized balls and keep loosely covered with lightly oiled clingfilm. Roll out each ball until 5 mm (¼ inch) thick.

Heat a griddle pan until smoking hot. Brush over the flatbreads with a little oil, then cook, in batches, for 3–5 minutes on each side until lightly charred and cooked through. Tear into large chunks and serve warm, scattered with a little chopped red chilli, some cumin seeds and sea salt flakes, if liked.

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