Preparation time: 20 mins plus 40 mins proving time  
Cooking time: 20 mins
Serves 4

Olive oil, for greasing
2 tsp cumin seeds
1 tsp sea-salt flakes
1 cup warm water
1 tsp sugar
7g sachet dried yeast
2 cups plain flour
Extra flour, for kneading
125g feta
1/3 cup extra virgin olive oil
1 garlic clove, thinly sliced
Finely grated rind of 1 lemon
1 bunch asparagus
1/4 cup small mint leaves

Step 1 Preheat oven to 210ºC. Brush an oven tray with olive oil. Put cumin seeds in a small heavy-based pan over a low heat for 2-3 minutes until aromatic and golden. Tip seeds into a mortar, add sea-salt flakes and grind with pestle until coarsely ground. Pour water into a jug or small bowl, sprinkle in the sugar and yeast and stir with a fork to combine. Stand the yeast mixture in a warm place for 5-10 minutes, or until it starts to foam on top. 

Step 2 Sift flour into a large mixing bowl, add cumin and salt mixture and stir to combine. Make a well in the centre, pour in yeast mixture and stir with a wooden spoon to form a soft dough. Knead dough on a lightly floured surface for about 5 minutes, or until it is smooth and elastic. Put dough in a clean, lightly oiled bowl, cover with plastic wrap and put in a warm place for about 40 minutes until doubled in size.

Step 3 Punch down dough to release the air. Knead dough on a lightly floured surface until smooth and elastic. Roll dough out to a 30 x 20cm oval shape, about 5mm thick. Put dough on prepared tray. Dust a couple of your fingers with a little flour, and press them randomly into the dough to make indentations. Bake for 12-15 minutes until slightly risen and brown and crisp.

Step 4 Chop feta into large pieces and put in a bowl with oil, garlic and lemon rind; toss to combine. Trim and cut each asparagus into 2-3 pieces. Heat a chargrill plate over a medium-high heat. Brush asparagus with a little of the oil from the feta mixture and cook for 2-3 minutes, turning often. Drain feta, reserving the oil. Crumble feta on top of flatbread. Top with asparagus and sprinkle with reserved oil and mint leaves. Cut flatbread into slices to serve.

Photo by Chris L Jones