Cumin Flatbread

Serves 6.

Ingredients:
1 1/3 cups warm water (105 to 115 degrees Fahrenheit)
1 (1/4 oz.) envelope dry yeast
3 Tablespoons extra virgin olive oil
1 Tablespoon minced lemon peel (yellow part only)
2 1/4 teaspoons sea salt
1 drop Cumin essential oil
3 cups bread flour
1 Tablespoon cumin seed
1 Tablespoon sesame seeds

Directions:
Place warm water in bowl of heavy-duty mixer. Sprinkle yeast over and stir to combine. Let stand 10 minutes. Add oil, lemon peel, salt, and Cumin essential oil. Using dough hook attachment, gradually beat in flour. Continue beating 5 minutes. Turn out dough onto lightly floured work surface and knead until smooth dough forms, about 2 minutes (dough will be very soft).
Lightly oil large bowl. Add dough; turn to coat. Cover with plastic and let rise in a warm area until doubled in volume, about 1 hour.
Preheat oven to 400 degrees Fahrenheit. Line 12 x 18 inch baking sheet with foil. Brush foil with oil. Place dough in pan. Using fingertips, press out dough, covering pan completely (dough will be very thin). Or, if you choose, section the dough into 4 parts to make smaller circles or ovals. Sprinkle cumin seeds and cumin seeds. Bake until golden, about 15 minutes. Loosen bread from foil. Serve warm or at room temperature.