Nigella Flatbreads

These faltbreads are the one that you make, and say that you would eat only one, but then you eat four. The best thing about these must be the texture- which could be described in one word: soft.  These has the perfect texture, they are so soft, and chewy, and delicious, and…

But seriously, The great thing about these is that you (or your mixer) could make them relatively fast, and if you make 12 and not 6 they will feed a lot of people. The dough takes 5 minutes to make, and besides letting it rise, you should be making these in no time.

Oh, one little thing- if you like doughs, like me, this is the one for you! the texture of the unbaked dough is so smooth that you will easaly find yourself petting it, and sniffing it.

Silly me! How could I forget the Nigella seeds? I strongly recommend that you will make any effort to make these flatbreads with the nigella seeds, because they are the ones that realy upbeat the flavors, and male these so yummy. If you really hate nigella seeds, replace them with sesame seeds, but be sure that you are taking half of the flavor.

Nigella Flatbreads/ Nigella Lawson, How To Be A Domestic Godess (makes 6 flatbreads)

500 gr. strong wheat bread flour

7 gr. (1 sachet) active dry yeast

2 teaspoons salt

2 tablespoons yogurt

2 teaspoons olive oil, plus more for greasing

For the glaze:

1 large egg

1 teaspoon water

1 teaspoon yogurt

1 tablespoon nigella seeds

Combine the flour, yeast and salt in a large bowl and make a well. Put the yogurt and the olive oil into a measuring jug and add warm water to come up to the 350 ml. mark, Combine with a fork. Pour the liquid into the dry ingredients, and mix by hand or a wooden spoon, adding more liquids as needed, to for a firm but soft dough.

Turn out onto a floured surface (or set your mixer and dough hook to work) and start kneading. Add more flour as needed until you`ve got a smooth and elastic dough. Form the dough into a ball, grease a bawl and turn the dough in it so t`s lightly oiled all over. Cover the bowl with clingfilm and leave to rise for about an hour until doubled in size.

Punch the dough down, then leave to rest for 10 minutes. Preheat oven to 220 degrees C.

Tear the dough into, then halve each piece. Form each of these 6 little pieces into an egg-shape and, one by one, roll them out to make a flat, elongated if irregular oval. Place on a baking sheet about 3cm apart, cover with towel and leave to prove for 20 minutes, until fluffy.

Using a blunt side of an ordinary kitchen knife, draw diagonal parallel lines across the loaves 2cm apart. Do the same now the other direction, so you`ve got a loose criss-cross.

Beat the egg with the water and yogurt and, using a pastry brush, paint this over the breads. Sprinkle on the nigella seeds and bake in the hot oven for 8-10 minutes, by which time the loaves will be golden, puffed up in place and cooks through.

Remove from the oven and drape immediately and for a few minutes with a towel so that these small, flat, breads don`t dru up and get too crusty.

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