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1
Start the bread by putting the warm water and yeast in a bowl, and stir then leave a few minutes.
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2
Add half of the white flour and half of the wholemeal flour to the yeast mixture, stir with your fingers and leave for 10 minutes.
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3
Add the salt and oil to the bowl, along with the rest of the flour and combine to make a dough.
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4
Knead the dough on a floured surface for 10 minutes.
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5
Place dough into a lightly oiled bowl, cover with plastic wrap and set aside in a warm place for one and a half hours.
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6
Meanwhile, make the dukkah...
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7
Heat oven to 220C.
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8
Put hazelnuts on a baking sheet and place in oven for 4 minutes maximum, but keep an eye on them and don't let them burn.
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9
Take hazelnuts out and put them in a clean tea towel.
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10
Rub off as much of the skins as you can, but don't worry if a little is left.
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11
In a dry skillet, put the sesame seeds, coriander seeds, cumin seeds, fennel seeds and caraway seeds.
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12
Toast them gently over a medium low heat.
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13
It is a good idea to keep them moving.
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14
They are toasted when you can smell all the lovely fragrance from them.
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15
In a pestle and mortar, bash the hazelnuts until quite small, but not powdered.
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16
Put them in a bowl, then do the same with the toasted seeds and add them to the bowl.
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17
Add the chilli flakes, dried mint and salt and black pepper mixing it all together.
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18
After an hour and a half has passed, uncover and punch down the dough.
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19
Take out dough and divide it into 8 pieces.
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20
Make each one a circle shape and roll to about a quarter inch thickness
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21
Cover breads with a clean tea towel.
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22
Put a baking sheet into the oven to heat up.
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23
Put two or three breads at a time onto the hot baking sheets and cook for 5 minutes, or until they are puffed up and smell nice and cooked.
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24
Continue with the rest of the breads, until all cooked.
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25
Serve breads with dukkah and a bowl of olive oil.
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26
The idea is to tear the breads, dip them into the olive oil, then into the dukkah, and eat them like that.
