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Nigella seed flatbread

Simon Rimmer from Good Food Live
The peppery, nutty flavour of nigella seeds makes Simon Rimmer's flatbread the ideal accompaniment to aromatic, spicy soups

Nigella seed flatbread

Method

1. Place the nigella seeds and water in a large saucepan and bring to the boil.

2. Remove from the heat, add the yeast and yogurt and stir well.

3. Add 200g of the flour and stir. Cover and leave in a warm place to prove for 30 minutes.

4. Work in the salt, 2 tablespoons of the oil and the remaining flour. Cover and leave in a warm place to prove for a further 2 hours, or until the dough has doubled in size.

5. Knead the dough briefly. Divide it into six portions, shape them into balls, then roll out into rounds.

6. Place the remaining oil in a frying pan. Add the dough rounds, in batches if necessary, and cook for 1 minute on each side. Serve warm.