Sesame and Nigella Seed Flatbread

Name: Sesame and Nigella Seed Flatbread
Prep time: 20 min
Cook time: 40 min
Total time: 3 h
Yield: 6 flatbreads
Ingredients: 425 g Strong white bread flour; 75 g stone ground strong wholemeal bread; 250 ml tepid water; 1 tsp caster sugar; 7 g sachet of dried yeast; 100 g Greek yoghurt; 1 tsp salt; 1 tbsp olive oil; 2 tbsp sesame seeds; 2 tbsp nigella seeds

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Proving
2 hrs
Total Time
3 hrs
Servings
6 flatbreads
Course
Side Dish
Cuisine
Middle Eastern

Sesame and Nigella Seed Flatbread

Travis Ward

Report

From ingredients to enjoyment, this recipe makes it easy to create something wonderful.

Share:

I Made This!

Be the first!

Print

1 person printed this

Save this

Be the first!

Ingredients

Servings

425 g Strong white bread flour (plus extra for dusting surface if kneading by hand)
75 g stone ground strong wholemeal bread
250 ml tepid water
1 tsp caster sugar
7 g sachet of dried yeast
100 g Greek yoghurt
1 tsp salt
1 tbsp olive oil (plus extra to oil proving bowl and to brush on flatbreads before cooking)
2 tbsp sesame seeds
2 tbsp nigella seeds

Add to Shopping List

Instructions

Pour water into a jug, add sugar and yeast and stir to dissolve. Leave loosely covered for 10 minutes until it activates and has a bubbly surface.
Sift the white and wholemeal flours into a large bowl or the bowl of your stand mixer. Stir in salt, sesame seeds and Nigella seeds. Pour in yoghurt and olive oil.
Gently pour in the activated yeast and bring the mixture together (either by hand or slow speed on the stand mixer). Then increase speed and / or knead by hand until smooth-ish and elastic for about 8 to 10 minutes (the wholemeal flour and seeds will not result in a typically smooth dough). If kneading by hand you may need to add a little extra flour for dusting your surface as the mixture is quite wet.
Tuck the dough under to form a ball and place in a bowl oiled with a drizzle of olive oil, cover with cling film and then a tea towel and leave in a warm part of your home to prove until it has doubled in size (usually between 1 to 2 hrs).
Once the dough has proved, knock back gently and remove from the bowl. Divide into 6 pieces, dust with a little flour, and using the palm of your hand roll into balls. Leave the balls of dough covered with a tea towel on your work surface for about 15 mins to prove further.
Roll the dough pieces one by one, using a rolling pin, into a circle shape approx 20 cm in diameter.
Heat a medium sized frying pan or flat skillet on medium heat (allow for about 1 minute).
Brush one side of the uncooked flatbread with olive oil and place that side down into the frying pan and cook until bubbles start to form on top of the flatbread (approx 1 to 2 minutes). Brush the topside of the flatbread with a little olive oil and then flip and cook on that side for about 30 second to 1 minute. The aim is to get the flatbreads golden and bubbly.
Remove from the heat and place the flatbread in a tea towel to keep soft and warm, while you cook the others.
Serve warm and straight after cooking, or reheat later on either by toasting in a toaster on a low heat or wrapping in foil and warming up in a medium / low oven circa (160°C (fan oven) / 180°C (conventional) / gas mark 4) for about 10 mins.