Tsots

Method

Mix flour and salt in a large bowl, then gradually add warm water and oil, kneading until a soft, slightly sticky dough forms. Cover and leave to rest for 30 minutes at room temperature. Divide the dough into 8 equal portions and roll each into a thin, roughly circular disc about 5mm thick. Heat oil in a deep frying pan or wok until shimmering. Fry each disc for 2-3 minutes per side until puffed and light golden, pressing gently with a spatula to encourage even cooking. Drain on absorbent paper and sprinkle with nigella seeds while still warm. Serve immediately as a bread accompaniment to curries or chutneys.