Crunchy Poppy Seed & Cornmeal Flatbread

1. Prepare the Dough

In a large bowl, combine the whole wheat flour, cornmeal, poppy seeds, cumin seeds, and salt. Add the warm water and the 2 tablespoons of oil, then knead the mixture for about 5-6 minutes until it forms a soft and slightly moist dough. Cover the dough with a clean dish towel and let it rest for 10 minutes.

2. Make the Crumbs

In a small bowl, mix together the whole wheat pastry flour, cornmeal, 1/4 teaspoon salt, and a bit of oil until the mixture forms crumbs.

3. Divide and Roll the Dough

Once the dough has rested, divide it into eight equal portions. Take one portion, flatten it slightly with your hands, and brush it with a bit of oil. Fold the dough over itself and then roll it out on a surface lightly dusted with flour, aiming for a thin, round shape. Sprinkle some of the crumbs onto the rolled-out dough.

4. Cook the Flatbread

Preheat a cast-iron pan or a heavy-bottomed nonstick skillet over medium heat. Place one of the dough circles onto the preheated pan. Cook each side for about 3-4 minutes until you see bubbling and brown spots forming.

5. Serve the Flatbread

As you cook each roti, stack them and wrap them in a clean, damp dish towel to keep them warm and moist. If you need to reheat them later, you can wrap them in foil and warm them in a conventional oven or wrap them in damp paper towels and reheat them in the microwave. Enjoy your crunchy poppy seed and cornmeal flatbread warm, straight from the pan!