Khubz Taameeri

Method

Mix flour, salt and yeast together in a large bowl. Gradually add warm water and knead for 10 minutes until the dough is smooth and elastic. Cover and leave to rise for 90 minutes until doubled in size. Divide dough into 8 equal portions and shape into balls, then flatten into thick discs about 1cm thick. Heat ghee in a large heavy-bottomed pan or tawa over medium-high heat. Cook each bread for 2-3 minutes per side until golden brown and puffed, sprinkling nigella and sesame seeds on each side as they cook. Serve warm, brushed with extra ghee if desired.