Sesame and Kalonji Flatbreads

• Sesame & Kalonji Gluten-Free Flatbreads – shown here with Aubergine Dip

Organic Brown Rice Flour, Gluten-Free 1kg (Sussex Wholefoods)

110g brown rice flour

Organic Tapioca Flour, Gluten-Free 1kg (Sussex Wholefoods)

55g tapioca flour

Xanthan Gum 100g (Doves Farm)

Half a tsp of xanthan gum

Organic Nigella/Black Onion Seed [Kalonji] 100g (Sussex Wholefoods)

1 tsp nigella seeds

Organic Hulled Sesame Seeds 1kg (Sussex Wholefoods)

2 tbsp sesame seeds

Quick Yeast [Orange] 125g (Doves Farm)

Half a teaspoon of yeast

Clear Latin American Honey, Organic 500g (Equal Exchange)

1 tsp honey (to activate the yeast)

Other Ingredients

1 small egg

Method

1) In a jug, mix the yeast with the warm water. Then stir in the sugar or honey until disssolved. Allow the yeast to bubble a little for around 10-15mins.
2) Combine all the dry ingredients in a large bowl.
3) Pour the yeast mixture and the egg into the flour and mix until the dough comes together. It should be soft and tacky but not sticky.
4) Leave in a covered bowl at room temperature for around 2-3 hours or until increased size.
5) Preheat the oven to 240°C/220°C for fan oven/ 410-420° F/ Gas Mark 9. Put a baking stone or baking sheet in to heat.
6) Divide the dough into 4 – 6 equal pieces. Form into rough balls, then roll each dough ball out in one direction on lightly floured surface (or roll into 15cm/6 inch circles) and bake immediately.
7) Bake in the oven until each pitta puffs up into a pillow shape and is slightly browned on top -ours took just over 10 minutes, but didn’t rise much because we forgot the egg!
8) Remove carefully and eat or allow to cool if you prefer.
9) Store in an airtight container once baked.