Grape-Black Cumin Flatbread
Ingredients
- 1 package dry yeast (about 2 1/4 teaspoons) ⓘ
- 1 1/4 cups warm water (100° to 110°) ⓘ
- 3 1/4 cups all-purpose flour, divided ⓘ
- 2 tablespoons sugar
- 1/2 cup plus 1 teaspoon stone-ground cornmeal, divided ⓘ
- 2 tablespoons olive oil, divided ⓘ
- 3/4 teaspoon black cumin seeds, divided ⓘ
- 1 teaspoon salt ⓘ
- Cooking spray
- 1 cup red grape halves, divided ⓘ
- 1/4 teaspoon kosher salt
Instructions
- Dissolve yeast in warm water in a large bowl; let stand 5 minutes. Lightly spoon flour into dry measuring cups; level with a knife. Add 2 cups flour and sugar to yeast mixture; stir until well combined. Cover and let stand at room temperature 1 hour to form a sponge (mixture will rise and bubble slightly).
- Add 1 cup flour, 1/2 cup cornmeal, 1 tablespoon olive oil, 1/4 teaspoon black cumin seeds, and 1 teaspoon salt to sponge; stir until a soft dough forms. Turn dough out onto a floured surface. Knead until smooth and elastic (about 8 minutes); add enough of the remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
- Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85°), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes. Turn dough out onto a lightly floured surface; gently knead in 2/3 cup grape halves. Cover dough with plastic wrap, and let rest for 10 minutes.
- Transfer dough onto a baking sheet sprinkled with remaining 1 teaspoon cornmeal. Pat dough into a 14 x 10-inch rectangle; brush with remaining 1 tablespoon olive oil. Cover and let rise 30 minutes or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.)
- Preheat oven to 475°.
- Uncover dough, and sprinkle with remaining 1/2 teaspoon cumin seeds and kosher salt. Sprinkle remaining 1/3 cup grape halves over dough; gently press into dough.
- Bake at 475° for 15 minutes or until lightly browned. Loosen bread from pan with a thin spatula. Serve warm or at room temperature.
Nutrition & Diet Analysis (per serving)
594
kcal
30% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).