Tandoor Bread

Method

Mix flour and salt in a large bowl, then add yeast to warm water and let it stand for 5 minutes before combining with the flour to form a soft dough. Knead for 10 minutes until smooth and elastic, then coat with ghee and leave to rise for 90 minutes until doubled. Divide dough into 4 equal pieces and shape each into a flat oval disc approximately 5mm thick, then brush with ghee and sprinkle nigella seeds on top. Heat a cast iron griddle or heavy-bottomed pan to high heat (ideally 200-220°C) and cook each bread for 2-3 minutes per side until puffed and charred. Serve warm brushed with additional ghee and a pinch of salt.