Nigella-Seed Flatbreads

• 1 teaspoon yeast
• 1 1/2 cups warm water (105u0b0 to 110u0b0)
• 1/4 cup extra-virgin olive oil
• 4 cups all-purpose flour
• 1 tablespoon salt
• 2 teaspoons nigella seeds

1. Combine yeast, water, and oil in a small bowl; let stand 5 minutes.
2. Combine flour and salt in a large bowl, and make a well in center of mixture. Stir in yeast mixture and nigella seeds.
3. Turn dough out onto a lightly floured surface; knead dough until smooth and elastic. Place dough in a greased bowl, turning to coat top. Cover and let rise in a warm place (85u0b0), free from drafts, 1 hour.
4. Divide dough into 20 equal pieces, and shape into very thin rounds. Let dough rest 10 minutes.
5. Heat a large heavy skillet over medium-high heat. Add flatbreads, one at a time; cook until blistered and puffed. Turn flatbreads over; cook 1 more minute. Remove and cover to keep warm and pliable. Serve immediately.

yeast, water, extravirgin olive oil, allpurpose, salt, nigella seeds

Taken from www.myrecipes.com/recipe/nigella-seed-flatbreads (may not work)