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.

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.

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. 

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!