Put the nigella seeds and water into a small pot and boil for 1 minute. Col a little. Tip into a large bowl and whisk in the yoghurt, then the yeast, then the first amount of flour. Cover the bowl with clingfilm and sit in a warm place for 20 minutes. Stir in the spring onions, salt and oil, and then tip in the second lot of flour. Mix with your hands until the flour is taken up, and knead for 1 minute. The dough should be moist but not sticky. Cover with clingfilm and rest for 15 minutes in a warm place.
Heat up a skillet, heavy pan or griddle to a medium-high heat. Divide the dough into four equal pieces, then each piece into four again. Sprinkle them all lightly with a little extra flour and roll out, one piece at a time, to a thickness of 3mm (⅛in) with a rolling pin. I’m quite happy if they come out funny shapes, but roll them into perfect circles if you think that’s more pleasing.
Now begins the production line. As soon as the first has been rolled, brush it lightly with sunflower oil and lay it on the grill, oiled side down. While it’s cooking – they need about 1 minute on each side – roll the next, and so on. Be careful they don’t burn, but make sure they are cooked on the inside. Practice will tell you when they’re ready. Stack them on a plate as they come out of the grill and cover with a cloth to keep them warm if they’re going to the table. You can also fry these breads – roll them out as normal, but instead of grilling shallow-fry or deep-fry them at 180°C/350°F for a minute on each side.
© 1997 Peter Gordon. All rights reserved.