5 tsp fast-action yeast
1 tsp sugar
150ml warm water
300g strong white bread flour, plus extra to dust
1 tsp salt 4g salt
80g natural yoghurt
2 tbsp melted ghee or butter, plus extra to brush
A little vegetable oil, to grease
1 tsp nigella (black onion) & sesame or poppy seeds
Add the yeast, sugar, two tablespoons of warm water in a bowl and stir well, then leave to ferment.
After stir the yoghurt into the yeast mix.
Mix the flour and salt together, then pour the yeast mixture into the flour, plus the melted ghee.
Mix, then gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, making sure it is not dry at all.
Tip out on a lightly floured surface and knead for five minutes until smooth and a little less sticky.
Put into a large, lightly oiled bowl and turn over to coat. Clingfilm and prove in a warm spot until doubled in size, roughly for 90–120 minutes.
Tip the dough on to a lightly floured surface, knock the air out, divide into eight balls and flatten one of each ball, rolling each into a flat circle, making them slightly thicker around the edge. Pick it up by the top to stretch it slightly into a teardrop shape, then put it into a hot oven.
When it starts to bubble, turn it over and cook until the other side is browned in patches. Turn it back over and cook until there are no doughy bits remaining.
Brush with melted ghee and sprinkle with seeds.
5 tsp fast-action yeast
1 tsp sugar
150ml warm water
300g strong white bread flour, plus extra to dust
1 tsp salt 4g salt
80g natural yoghurt
2 tbsp melted ghee or butter, plus extra to brush
A little vegetable oil, to grease
1 tsp nigella (black onion) & sesame or poppy seeds
Add the yeast, sugar, two tablespoons of warm water in a bowl and stir well, then leave to ferment.
After stir the yoghurt into the yeast mix.
Mix the flour and salt together, then pour the yeast mixture into the flour, plus the melted ghee.
Mix, then gradually stir in the water to make a soft, sticky mixture that is just firm enough to call a dough, making sure it is not dry at all.
Tip out on a lightly floured surface and knead for five minutes until smooth and a little less sticky.
Put into a large, lightly oiled bowl and turn over to coat. Clingfilm and prove in a warm spot until doubled in size, roughly for 90–120 minutes.
Tip the dough on to a lightly floured surface, knock the air out, divide into eight balls and flatten one of each ball, rolling each into a flat circle, making them slightly thicker around the edge. Pick it up by the top to stretch it slightly into a teardrop shape, then put it into a hot oven.
When it starts to bubble, turn it over and cook until the other side is browned in patches. Turn it back over and cook until there are no doughy bits remaining.
Brush with melted ghee and sprinkle with seeds.
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