- 825 g (5½ cups) plain flour
- 27 g sachets dried yeast
- 1 tbsp sea salt flakes, plus extra, to serve
- 250 ml (1 cup) lukewarm milk
- 60 ml( ¼ cup) olive oil, plus extra, to serve
- 1egg, lightly beaten
- nigella seeds, to sprinkle
Resting time 30 minutes
Sift flour into a large bowl, then add yeast and salt. Make a well in the centre. Add lukewarm milk, lukewarm water and olive oil, and mix to form a soft dough. Turn out onto a lightly floured surface and knead for 8 minutes or until smooth and elastic. Place in a bowl and cover with a clean, damp tea towel. Set aside in a warm, draught-free place for 30 minutes or until dough has doubled in size.
Preheat oven to 180°C. Divide dough into 5 equal pieces and, using a lightly floured rolling pin, roll out each piece to a 30 cm x 15 cm rectangle.
Place on oven trays lined with baking paper. Brush with beaten egg and sprinkle over nigella seeds. Bake for
20 minutes or until cooked through and golden. Serve warm, seasoned with salt flakes and drizzled with olive oil.