Nigella-Seed Flatbreads – a delicious recipe with yeast, water, extra-virgin olive oil, all-purpose, salt, nigella seeds. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Combine yeast, water, and oil in a small bowl; let stand 5 minutes.
2
Combine flour and salt in a large bowl, and make a well in center of mixture. Stir in yeast mixture and nigella seeds.
3
Turn dough out onto a lightly floured surface; knead dough until smooth and elastic. Place dough in a greased bowl, turning to coat top. Cover and let rise in a warm place (85u00b0), free from drafts, 1 hour.
4
Divide dough into 20 equal pieces, and shape into very thin rounds. Let dough rest 10 minutes.
5
Heat a large heavy skillet over medium-high heat. Add flatbreads, one at a time; cook until blistered and puffed. Turn flatbreads over; cook 1 more minute. Remove and cover to keep warm and pliable. Serve immediately.
569
kcal
Calories
16
g
Fat
91
g
Carbs
12
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 teaspoon yeast, 1 1/2 cups warm water (105u00b0 to 110u00b0), 1/4 cup extra-virgin olive oil, 4 cups all-purpose flour, and more.
Yes, Nigella-Seed Flatbreads falls under the General category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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