Grape-Black Cumin Flatbread

Ingredients

  • 2 tablespoons sugar
  • ½ cup plus 1 teaspoon stone-ground cornmeal, divided
  • 1 ¼ cups warm water (100° to 110°)
  • ¼ teaspoon kosher salt
  • 1 package dry yeast (about 2 1/4 teaspoons)
  • ½ cup plus 1 teaspoon stone-ground cornmeal, divided
  • 1 ¼ cups warm water (100° to 110°)
  • + 15 more ingredients
    • ¾ teaspoon black cumin seeds, divided
    • 3 ¼ cups all-purpose flour, divided
    • 1 teaspoon salt
    • Cooking spray
    • 2 tablespoons sugar
    • 2 tablespoons olive oil, divided
    • ¾ teaspoon black cumin seeds, divided
    • 3 ¼ cups all-purpose flour, divided
    • 1 teaspoon salt
    • 1 cup red grape halves, divided
    • Cooking spray
    • 2 tablespoons olive oil, divided
    • ¼ teaspoon kosher salt
    • 1 package dry yeast (about 2 1/4 teaspoons)
    • 1 cup red grape halves, divided

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 ...

View full recipe at My Recipes

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