Food recipes
Nigella Seeds Flatbread
Nigella Seeds Flatbread Ingredients: spices, fennel seed water, bottled, generic leavening agents, yeast, baker's, active dry yogurt, greek, plain, nonfat wheat flour, white, all-purpose, unenriched salt, table oil, o...
Nigella Seeds Flatbread
Ingredients:
spices, fennel seed
water, bottled, generic
leavening agents, yeast, baker's, active dry
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
Directions:
Place the nigella seeds and water in a large saucepan and bring to the boil.
Remove from the heat, add the yeast and yogurt and stir well.
Add 1/3 of the flour and stir.
Cover and leave in a warm place to prove for 30 minutes.
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.
Knead the dough briefly.
Divide it into six portions, shape them into balls, then roll out into rounds.
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.
Ingredients:
spices, fennel seed
water, bottled, generic
leavening agents, yeast, baker's, active dry
yogurt, greek, plain, nonfat
wheat flour, white, all-purpose, unenriched
salt, table
oil, olive, salad or cooking
Directions:
Place the nigella seeds and water in a large saucepan and bring to the boil.
Remove from the heat, add the yeast and yogurt and stir well.
Add 1/3 of the flour and stir.
Cover and leave in a warm place to prove for 30 minutes.
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.
Knead the dough briefly.
Divide it into six portions, shape them into balls, then roll out into rounds.
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.