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Griddled Cumin Bannock Flatbread
Strong white bread flour and polenta form the base of this stovetop flatbread, with cumin seeds pressed through the dough for earthy depth on every bite. No oven required — the bannock goes straight onto a hot griddle, where direct heat creates a charred, puffed surface and a chewy interior. The full recipe makes 8 portions and takes under two hours including rising time. Brush with olive oil and scatter extra cumin seeds before serving alongside stews or soups.
Equipment
- Stand Mixer
- Cast iron skillet
Ingredients
- 450g strong white bread flour, plus extra for dusting
- 50g polenta
- 7g sachet fast-action dried yeast
- 1 teaspoon salt
- 350ml warm water
- 75ml olive oil, plus extra for brushing
- 1 teaspoon cumin seeds, plus extra to serve
Instructions
- 1Combine the bread flour, polenta, yeast, and salt in a large mixing bowl. Pour in the warm water, 3 tablespoons of olive oil, and the cumin seeds, stirring until a rough dough forms.
- 2Knead the dough in a stand mixer for 5 minutes, or by hand on a lightly floured counter for 10 minutes, until it feels soft and elastic. Proper kneading builds the gluten structure so the flatbreads won't tear when rolled.
- 3Transfer the dough to a lightly oiled bowl and cover tightly with plastic wrap. Let it rest in a warm spot for about 1 hour until doubled in volume.
- 4Turn the risen dough out onto a lightly floured work surface. Punch it down gently and knead a few times to release the trapped air.
- 5Divide the dough into 8 equal pieces and roll into smooth balls. Keep them loosely covered with oiled plastic wrap so they don't dry out. Flatten and roll each ball into a disc about 5mm thick.
- 6Heat a griddle pan over high heat until smoking hot. Lightly brush the flattened dough discs with olive oil and cook in batches for 3 to 5 minutes per side until lightly charred and puffed. Transfer the cooked flatbreads to a board, tearing them into generous pieces to serve warm.
Notes
- Variation: For a sweet version, omit the cumin seeds and knead a handful of raisins or currants into the dough.
- Garnish: Sprinkle the warm flatbreads with extra cumin seeds and flaky sea salt right off the griddle.
- Storage: Keep leftover flatbreads in an airtight container at room temperature for up to 2 days. Reheat briefly in a dry skillet to revive the texture.