Name: Seeded flatbreads
Prep time: 45 min
Cook time: 30 min
Total time: 1 h 15 min
Yield: Makes 12
Cuisine: Middle Eastern
Ingredients: 7g sachet dried yeast; 1 tsp caster sugar; 400g strong white bread flour; 200g wholemeal bread flour; oil for greasing; 1 tbsp kalonji seeds (also called black onion seeds or nigella seeds); 2 tbsp sesame seed

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Seeded flatbreads

Seeded flatbreads

Cassie Best

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Makes 12

Easy

Prep: 45 mins

Cook: 30 mins

Plus rising

A star rating of 4.2 out of 5.5 ratingsRate

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Moroccan-style breads with nigella and sesame seeds, great for wrapping and dipping

Freezable

Healthy

Vegan

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

7g sachet dried yeast
1 tsp caster sugar
400g strong white bread flour
200g wholemeal bread

flour
oil

for greasing
1 tbsp kalonji

seeds (also called black onion seeds or nigella seeds)
2 tbsp sesame seed

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Nutrition: per flatbread

kcal189
fat3g
saturates0g
carbs34g
sugars1g
fibre3g
protein7g
salt0.4g

low

Method

step 1

Mix the yeast with 2 tbsp warm water and sugar, and leave for a few mins. Tip the flours into a large bowl with 1 tsp salt and make a well in the centre. Pour in the yeast mixture and 500ml warm water. Mix with a wooden spoon until it comes together as a dough, then tip onto a work surface and knead for 5-10 mins 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 1 hr until doubled in size.
step 2

Tip the dough onto your 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 mins or until bubbles appear on the surface, then flip over and cook for 2 mins more. Once all are cooked, wrap in foil and keep for up to a day. Pop in a warm oven to reheat.

Recipe from Good Food magazine, January 2013

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A star rating of 4.2 out of 5.5 ratings

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