Garlic sesame flatbread

A nice alternative to naan bread with a bit of a twist.

Start with a cold, clean, dry frying pan. Add 2tbsp sesame seeds and heat them gently until they start to brown. Shoogle the pan occasionally so they toast on all sides. Should take about ten minutes or so.

Once they’re a nice toasty brown colour, add some nigella seeds, minced garlic, and 3tbsp oil. Any old cooking oil will do but you might want to add a few drops of sesame oil for extra nutty goodness. Keep the heat pretty low, and warm everything through until it’s aromatic. Stop just before the garlic browns and take the pan off the heat.

Warm up a big mixing bowl with hot water, then tip the water out. Add cp warm water, tsp yeast, and ½tsp sugar. Leave it inna warm place for about five minutes until it makes a yeasticcino. Once it’s frothy, add 1cp flour and the sesame-garlic-oil mix from the pan. Stir it all up and leave for another five minutes.

Stir in 1cp more flour and tsp salt. Turn the resultant dough out onto a lightly floured surface and knead it briefly until the surface is smooth.

Wash out the mixing bowl and add a slosh of oil. Bung the doughball in and coat it in the oil. Prove inna warm place for about an hour with a damp tea towel over the top.

When you’re ready to rock, turn out the doughball and divide it into six or eight smaller balls, depending on how big you want your flatbreads. Press them flat with your fingers. They will rise in the pan so you want them about 3mm thick. Fry them onna medium heat for about two minutes each side.

Unused ones will be good for the following day or two. Sprinkle them with water and warm them through inna low oven.