This flatbread is only made in Ramadan season – it is definitely the star of the month. When it comes out of the oven, everyone gets a piece and eats it with cheese or butter.
- Prepare35 mins
- Cook20 mins
- Total time55 mins
- Plusrising and proving + cooling
- 500g strong bread flour, plus extra for dusting
- 1 tbsp sea salt flakes
- 1½ tsp caster sugar
- 7g sachet easy bake yeast
- 4 tsp Essential Olive Oil
- 1 tbsp sesame seeds
- ½ tbsp nigella seeds
Put the flour, salt, sugar and yeast in the bowl of a stand mixer with the dough hook attached (or mix together in a mixing bowl, then knead by hand). Turn the stand mixer to low and gradually add 300ml lukewarm water to the flour mixture. Once combined, knead the dough for 10-15 minutes or until smooth and pillowy. Cover with a clean tea towel and set aside to rest in a warm place for 20-30 minutes until doubled in size.
Line a large baking tray with baking parchment and grease with 2 tsp oil. Dust a work surface with flour, knock back the dough and shape into a 1½ cm thick oval. Lift onto the greased and lined tray, then brush with the remaining 2 tsp oil. Cover and leave to prove for 20 minutes until puffed up.
Preheat the oven to 220ºC, gas mark 7. Use a sharp knife to score an oval-shaped border 2cm in from the edge of the dough. Inside the oval, use a palette knife to make deep diagonal dents in the dough in opposite directions to create a diamond pattern. Sprinkle all over with the sesame and nigella seeds. Bake for 20 minutes until golden and crisp around the edges. Transfer the bread to a wire rack to cool completely.
Typical values per serving when made using specific products in recipe