Morrocan style flatbreads great for wrapping up and dips!
7g sachet dried yeast
1 tsp caster sugar
400g strong white bread flour
200g whole meal bread flour
oil, for greasing
1 tbsp kalonji seeds
2 tbsp sesame seed
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.