|prep 20 mins, plus resting cook 9 mins|
|freeze, cooled and wrapped, for up to 3 months|
500g (1lb 2oz) strong white bread flour, plus extra for dusting
1 ¼ tsp fast-action dried yeast
1 tsp caster sugar
1 ½ tsp salt
2 tsp black onion seeds
100ml (3 ½ fl oz) full-fat plain yogurt
50g (2oz) ghee or butter, melted
1 - Mix together the flour and the yeast in a large bowl, then add the sugar, salt, and onion seeds.
2 - Make a well in the centre of the dry ingredients and add 200ml (7fl oz) lukewarm water, the yogurt, and the melted ghee. Using a wooden spoon, start mixing gently to combine the ingredients for 5 minutes, or until it forms a smooth dough. Cover with a tea towel and put it in a warm place for 1 hour, or until it has doubled in size.
3 - Preheat the oven to its hottest setting and place 2 large baking trays in the oven. Dust the work surface with flour and knead the dough briefly until smooth. Divide into 4 equal pieces and roll each piece into an oval shape about 24cm (10in) long.
4 - Carefully transfer the breads on to the preheated baking trays and cook in the oven for 6-7 minutes, or until well puffed.
5 - Meanwhile, preheat the grill to its hottest setting. Transfer the breads to the grill pan and cook them for 30-40 seconds on each side, or until they brown and blister; take care not to put the breads too close to the heat source, otherwise they may catch and burn.
6 - Carefully transfer to a wire rack and serve while still warm.
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