1. In a dry frying pan toast the cumin, coriander, caraway and cinnamon over a medium heat until fragrant.
Tip into a pestle and mortar and grind.
2. In a large bowl, mix the ground spices with the flour and salt.
Adding a little at a time, hydrate the flour with water and mix with your hands until a firm dough has formed. Cover with plastic wrap and let rest in for 15 minutes in the fridge.
3. Divide your dough into 10 – 12 flatbreads, rolling out thinly into whatever shape you prefer.
4. Fire up your Ooni pizza oven.
5. Using a small amount of flour, dust your Ooni pizza peel.
Using a small amount of flour, dust your Ooni pizza peel. Lay over 1-2 flatbreads and launch into your Ooni pizza oven. Cook for roughly 1 minute, making sure to flip and turn the flatbreads every 20 seconds or so.
6. Once browned, remove the cooked flatbreads and set aside while you cook the rest.
Serve warm, stuffed with whatever toppings you choose. We recommend James’ recipe for Harissa-spiced Lamb neck and fresh tzatziki!
