Whole wheat + cumin flatbreads from Now & Again: Go-To Recipes, Inspired Menus + Endless Ideas for Reinventing Leftovers (page 21) by Julia Turshen

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Scrambled eggs with cilantro + coconut chutney; Mango with cardamom syrup + pistachios; Curried scrambled egg salad

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • averythingcooks on March 12, 2023

    I came here needing flatbreads for dinner & with whole wheat flour to use up. I had to top up the WW flour with a little all purpose & drain regular yogurt to mimic Greek, and yet these are still lovely. Kneading the dough in the bowl was awkward so I just dumped it onto a floured surface. The dough was stickier than I expected after the rise but they puffed up beautifully in the pan and the resulting breads are light & soft. I skipped the cumin this time (based on my main) but I will certainly come back to these guys again.

  • Lepa on October 12, 2018

    These were easy to mix together and very good with lentil soup. Next time I'll make a double batch!

  • puddlemere on October 06, 2018

    I thought these were quite good, especially for the relatively little effort required. The dough was extremely easy to work with and cooked up quickly.

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