Tandoori Bread

Method

Mix flour and salt in a large bowl, then gradually add warm water and oil whilst combining until a soft dough forms. Knead for 8-10 minutes until smooth and elastic, then cover and prove for 2-3 hours at room temperature. Divide the dough into 4 equal portions and shape into balls, resting for 30 minutes. Roll each portion into an oval about 5mm thick, brush lightly with oil, and scatter onion and nigella seeds over the surface. Heat a cast iron skillet or heavy-bottomed pan until very hot, then carefully place each bread in the pan, cooking for 2-3 minutes until golden blisters form, then flip and cook the other side for another 2 minutes.