Seeded Flatbreads
These homemade flatbreads are wonderfully soft and flavorful with a delightful combination of kalonji seeds and sesame seeds sprinkled throughout. The dough is easy to make and perfect for creating a stack of delicious flatbreads that are great for serving alongside your favorite meals or as a snack on its own. Enjoy the process of kneading the dough until it's smooth and elastic, then watch as they puff up beautifully in the frying pan, ready to be enjoyed warm and fresh.
— Constant Cookbook
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 seeds
Instructions
- 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.
- 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.
Cook Time
30M
Prep Time
PT45M
Yield
Makes 12
Nutrition
- Calories: 189 calories
- Fat Content: 3 grams fat
- Carbohydrate Content: 34 grams carbohydrates
- Sugar Content: 1 grams sugar
- Fiber Content: 3 grams fiber
- Protein Content: 7 grams protein
- Sodium Content: 0.4 milligram of sodium
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