Seeded flatbreads

Seeded flatbreads

  • Rating: 4 out of 5.3 ratings
    Rate
    loading...
Magazine subscription – 5 issues for £5
  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus rising
  • Easy
  • Makes 12

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

  • Freezable
  • Healthy
  • Vegan
  • Vegetarian
Nutrition: per flatbread
HighlightNutrientUnit
kcal189
fat3g
saturates0g
carbs34g
sugars1g
fibre3g
protein7g
low insalt0.4g
Advertisement

Ingredients

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.

Goes well with

  • Comments, questions and tips

    Rate this recipe

    What is your star rating out of 5?

    Choose the type of message you'd like to post

    Choose the type of message you'd like to post

    Overall rating

    Rating: 4 out of 5.3 ratings
Advertisement
Advertisement
  • Family photo

    New! Good Food DealEnjoy a family photography shoot for just £25!

    Get offer
Advertisement

Sponsored content