Cumin-Scented Sesame Flatbread

Simple flatbreads are made throughtout the world---some with yeast, others without. This version uses no yeast and can, therefore, be prepared quickly. The cumin in this bread makes it especially complementary to Mexican or Indian foods. Leave the cumin out and serve it with any meal. (Vegan Planet by Robin Robertson)

2 cups whole wheat flour
1/2 t salt
3/4 cup water, or as needed
Olive oil for brushing
2 tablespoons sesame seeds
3/4 t ground cumin

1. In a medium-size bowl, combine the flour and salt. Add enough water for the dough to hold together. Knead until smooth, about 5 minutes. Wrap in plastic and set aside at room temperature for 15 minutes.
2. Divide the dough into 6 pieces. Lightly flour your hands and work surface, then shape the dough into balls and flatten them. Roll out into circles about 6 inches in diameter. Brush lightly with olive oil. then sprinkle with the sesame seeds and cumin, pressing lightly so the seeds adhere to the dough.
3. Lightly oil a large skillet and heat over medium-high heat. Place a dough circle in the skillet and cook, turning once, until brown spots begin to appear, about 3 minutes per side. Transfer to a platter and cover with aluminum foil or a clean towel to keep warm while you cook the rest. Serve at once.