Flatbread with Onion Seeds

Ingredients:

• 2/3 cup of warm water about 100 degrees
• 1 teaspoon active dry yeast
• 1 tablespoon of honey
• 2 cups unbleached all-purpose flour
• 1 teaspoon of sea salt
• 1/4 cup of Ghee (clarified butter & olive oil)
• 2 tablespoons of plain yogurt
• 1 tablespoon of Nigella seeds
    (onion seeds found at Middle Eastern Markets)

Directions:

Put warm water in a mixing bowl. Add honey and stir until dissolved. Sprinkle the dried yeast on top. Let proof 8-10 minutes. Add 1/2 of the flour and mix with a paddle attachment (or whisk by hand) for 2 minutes. Add the yogurt and half of the Ghee. Mix for 2 minutes. Replace the paddle attachment with the dough hook (or stir with a large spoon). Add the remaining flour and salt. Knead with the dough hook attachment (or by hand) for 5 minutes. The dough will be smooth and elastic. Place dough in a large bowl. Cover with plastic film. Proof until dough is doubled in size about 2 hours. Punch down dough.

Preheat broiler with a pizza stone.

Divide dough into 6 portions. Let rest about 10 minutes until the gluten relaxes. Roll dough into 8 inch rounds. Brush flatbread with remaining Ghee. Sprinkle with Nigella (or black onion seeds). Slide dough one at a time onto pizza stone or a greased baking sheet. Bake for about 3-5 minutes until puffed and brown. Serve immediately.

Recipe credit: Captain John Fierro, Station 14, Sacramento City Fire Department, CA.