In the bowl of a stand mixer combine the warm water, kosher salt, and yeast. Stir well and allow to sit for 10 minutes or until foamy.
Add the flour, attach the dough hook and turn the mixer to low speed for about 8-10 minutes or until a soft smooth dough has formed.
Place in a oiled bowl and cover. Allow to rise in a warm spot until doubled in size, about an hour.
Divide the dough into 16 equal portions and roll into balls. Flatten the balls into 1/16-inch (about the thickness of a nickel) thick disks. Brush the tops with the milky egg mixture and sprinkle the cumin seeds on top.
Let rest another 10 to 15 minutes while the oven preheats to 400 degrees F.
Bake the breads spread out onto ungreased baking sheets for 15 to 17 minutes or until lightly browned and crispy.
Allow the bread to cool on a cooling rack for at least an hour, it will harden as it cools.
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