CHEF JEFF — ONE BYTE AT A TIME: Cumin Flatbread

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Mexican, Indian and Mediterranean dishes are becoming commonplace in homes. This easy bread would be a nice complement.

Cumin Flatbread

2 cups whole wheat flour

2 teaspoons baking powder

1 tablespoon cumin

1¾ cup warm water

1 large tomato, diced fine

3 garlic cloves, minced

3 tablespoons finely chopped cilantro

Sea salt and ground pepper to taste

2 tablespoons canola oil

In large bowl, whisk flour with baking powder and cumin. Stir in water to form batter. Set aside, covered, for 30 minutes. Stir in tomato, garlic, cilantro, salt and pepper. Brush small skillet with oil. Set over medium-high heat. Pour ½ cup batter into pan. Fry until bubbles form on surface. Gently flip and cook until other side is brown and set. Repeat with remaining batter.

Yield: 6.

Approximate nutritional analysis per bread: 188 calories, 5.6 grams fat, no cholesterol, 6 grams protein, 31.6 grams carbohydrates, 5.4 grams fiber, 168.5 milligrams sodium.

Grab more food tidbits at the Chef Jeff blog at GrandForksHerald.com.

Tags: chef jeff, jeff tiedeman, one byte at a time, cumin flatbread, features, food, recipes, flatbread