Recipe: Unleavened Griddle Bread

UNLEAVENED GRIDDLE BREAD

1 cup whole wheat flour
2 cups white bread flour
2 teaspoons salt
1 cup plus 2 tablespoons water
1 tablespoon black cumin seeds
Olive oil for cooking

In a large bowl, combine flours. Add salt; blend. Make a well in center and gradually add water. Mix thoroughly until a loose dough forms.

Transfer mixture to a lightly floured work surface. Knead until dough becomes soft and elastic, 10-12 minutes. Shape into a ball and let rest 15-30 minutes. Knead again, vigorously, 1 minute.

Preheat a cast-iron pan or griddle over medium-high heat.

Separate dough into 8 equal balls. On a floured surface, roll out each ball to 6-inch diameter and 1/8-inch thickness. Sprinkle tops with cumin seeds. Using rolling pin, roll seeds into top of dough.

Lightly coat pan or griddle with oil. Place bread rounds in pan or on griddle; cook until each round is dotted with dark brown spots and puffs slightly, 2-3 minutes per side. Stack on a plate and serve warm.

Makes 8 (8-inch) breads
Source: A Biblical Feast: Foods from the Holy Land by Kitty Morse