⅔ cup warm water
1 teaspoon salt
¼ cup extra virgin olive oil
2 cups wholewheat flour
½ – 1 teaspoon nigella seeds
½ – 1 teaspoon cumin seeds
Combine the warm water and salt in a large bowl until salt dissolves. Stir in the olive oil. Gradually add in the flour and seeds, stirring to combine. Once all flour is added if mixture is a little dry, add a few dribbles of warm water until you reach a soft dough consistency. Turn the mixture onto a lightly floured mat and bring together, kneading for a few minutes. Cut into 8 roughly even size pieces. Roll each piece into a thin sheet. Heat a pan on medium to high heat and cook flatbread for 2-3 minutes on each side until browned. If a bit dry, a little olive oil can be added to the pan.
The flatbreads should have a nice crisp on the outside but still be soft on the inside.
