- 7g dried yeast
- 1tsp caster sugar
- 400g strong white bread flour
- 200g wholemeal bread flour
- 1tsp salt
- 500ml warm water
- for greasing
- 1 tbsp kalonji seeds (also called black onion or nigella seeds) or poppy seeds
- 2 tbsp sesame seeds
Level of difficulty Average
Preparation time 45mins
Cooking time 30mins
Cost Average budget
Mix the yeast with 2 tbsp warm water and sugar and leave for a few minutes.
Tip the flours into a large bowl with the salt and make a well in the centre. Pour in the yeast mixture and the warm water. Mix with a wooden spoon until it comes together as a dough, then tip on to a work surface and knead for 5-10 minutes until smooth and elastic. Add a little extra flour if the dough is too sticky.
Put the dough in an oiled bowl, cover with a tea towel and leave in a warm place to rise for an hour until doubled in size.
Tip the dough on to a work surface and knock out all the air. Knead the seeds into the dough until well distributed.
Divide the dough into 12 pieces, then roll out each as thinly as you can. Heat a large frying pan, cook the flatbreads for 2 minutes or until bubbles appear on the surface, then flip over and cook for 2 minutes more.
Once all are cooked, wrap them tightly in foil and keep for up to one day.
The flatbreads can be frozen.
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