A few months ago I used my breadmaker to make dough for a focaccia bread for the first time. It was so much less work than kneading it myself and I wondered why I had waited so long to try out another setting. So, did I become a master baker, making dough every week and making all manner of interesting breads as a result? I think you know the answer.
This month, with the motivation of Fresh from the Oven and flatbreads as the theme, I decided it was time to use the dough setting again. I didn’t add lots of fancy flavours and spices, just nigella seeds, which I love in any bread. The nigella seeds gave the bread a definite Indian flavour and they tasted lovely with the sour chickpeas and marinated chicken that I wrote about the other day.
Ingredients – Makes 8
250g strong white flour
1 tbsp vegtable oil
1 tsp salt
1 tsp nigella seeds
How to Make Nigella Seed Flatbread
1. Put all the ingredients into the breadmaker and set on the dough setting.
2. Divide the dough into 8 equal pieces. Heat a dry frying pan.
3. Flour the work surface. Roll out the pieces of dough to about 3mm thick. Put 2 in the frying pan.
4. After a couple of minutes the bread will begin to puff up. Turn them over and cook for another minute.
5. Repeat with the rest of the pieces of dough.