Cumin-Scented Wheat Flatbreads with Herb Spread

By AislePrompt Editorial · Published 2026-04-09 · Updated 2026-04-09

Hand-rolled flatbreads infused with cumin seeds, served with a vibrant mint and cilantro dip for a perfect balance of earthy and fresh flavors. This Indian-inspired vegetarian recipe, ready in about 45 minutes, pairs whole wheat flour, cumin seeds, warm water for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 180 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 cups whole wheat flour
• 1 tsp cumin seeds
• 3/4 cup warm water
• 2 tbsp coconut oil
• 1/4 cup, chopped fresh mint leaves
• 1/4 cup, chopped fresh cilantro
• 1/2 cup plain yogurt
• 1 tbsp lemon juice
• 1/4 tsp salt

The pizza stone or steel we’d bake this on → Best Pizza Stones and Steels for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a bowl, mix 2 cups whole wheat flour with 1 tsp cumin seeds. Gradually add 3/4 cup warm water while stirring until a soft dough forms, then knead for 5 minutes until smooth.
2. Step 2: Cover dough with a damp cloth and rest for 30 minutes.
3. Step 3: Divide dough into 8 equal portions. Roll each into a 6-inch circle using a lightly floured surface.
4. Step 4: Heat a dry skillet over medium-high heat. Cook each flatbread for 1-2 minutes per side until golden brown spots appear.
5. Step 5: For the herb spread, combine 1/4 cup chopped mint, 1/4 cup chopped cilantro, 1/2 cup plain yogurt, 1 tbsp lemon juice, and 1/4 tsp salt in a bowl, mixing until smooth.