Nigella Flatbread

Origin: Flatbreads are among the oldest prepared foods in the world, dating back over 10,000 years to early agricultural societies in Mesopotamia, Egypt, and the Indus Valley.

Made simply from ground grains and water, they were cooked on hot stones or clay griddles long before the invention of ovens. Over time, regional variations emerged — from Middle Eastern khubz and Indian roti to Mediterranean pita and Mesoamerican tortillas.

Nigella seeds, native to South and Southwest Asia, were later incorporated into flatbreads for their flavor and preservative qualities rather than being part of the original tradition.

Ingredients

A tender, pan-cooked flatbread enriched with yogurt, perfect for scooping, folding, and savoring warm.

1 teaspoon yeast

1 teaspoon sugar

1 ½ cups warm water (105° to 110°)

¼ cup extra-virgin olive oil

4 cups all-purpose flour

1 tablespoon salt

2 tablespoons Greek yogurt

4 teaspoons nigella seeds

How The Alchemy Happens

In a small bowl, combine the yeast, warm water, sugar, and oil. Stir gently and let it stand for 5 minutes, until slightly foamy.

In a large bowl, whisk together the flour and salt. Make a well in the center.

Pour the yeast mixture into the well, add the nigella seeds, and mix until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic.

Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place (around 85°F) for 1 hour, or until doubled in size.

Punch down the dough and divide into 20 equal pieces. Roll each into a ball, then flatten into very thin rounds (about 1/8 inch).

Let the shaped rounds rest, uncovered, for 10 minutes.

Heat a heavy skillet (cast iron works best) over medium-high heat.

Cook flatbreads one at a time, until they blister and puff—about 1–2 minutes per side.

Stack finished flatbreads and cover with a clean towel to keep warm and pliable.

Serve immediately—or reheat briefly before serving.

To Store: Wrap cooled flatbreads in a clean kitchen towel and place in an airtight container. Store at room temperature for up to 2 days.

To Freeze: Stack with parchment between each, wrap tightly in foil or freezer wrap, and freeze for up to 2 months. Reheat on a dry skillet or in a low oven to restore softness.