Step 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.

Step 2

In a large bowl, mix the ground spices with the flour. 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.

Step 3

Divide your dough into 10 – 12 flatbreads, rolling out thinly into whatever shape you prefer.

Step 4

Fire up your Ooni pizza oven. Aim for 300˚C (572˚F) on the stone baking board inside. You can check the temperature inside your Ooni quickly and easily using the Ooni Infrared Thermometer.

Step 5

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.

Step 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!