Non

Method

Mix flour, salt and yeast in a large bowl, then add warm water and oil, stirring until a shaggy dough forms. Knead for 10 minutes until smooth and elastic. Cover and leave to rise for 1.5 hours until doubled. Divide into 8 portions and shape each into a ball, then flatten to roughly 15cm diameter rounds about 1cm thick. Dimple the surface generously with your fingertips and sprinkle generously with nigella seeds. Place on a hot cast-iron skillet or tava over medium-high heat for 2-3 minutes per side until puffed and spotted with golden-brown marks. Serve warm, optionally brushing with melted butter.