Flatbread with Nigella Seeds

3 cups all-purpose flour

3 tablespoons extra virgin olive oil

2 tablespoons instant yeast

2 tablespoons sea salt

1/2 teaspoon sugar

1/2 cup Nigella seeds

Melted butter or margarine

 

Combine flour, oil, yeast, salt, and sugar in your food processor. Mix ingredients on a low speed, adding in a cup or so of room temperature water as you mix. You want the dough to be mixed thoroughly and to be a little tacky to the touch. If your dough seems too dry, add more water. If it’s too wet, add a little more flour. Transfer your dough from the food processor onto a flat, floured surface. Form dough into a ball, place in a mixing bowl covered in plastic wrap, and let rise for 1-2 hours. Divide your now risen dough into six more balls of 1/4-inch thickness. Let each ball of dough rise for 20 minutes or so; each should puff up slightly. Roll each into a flat disc shape and sprinkle with Nigella seeds. Preheat oven at 350 degrees. Spread your pita onto lightly oiled cookies sheets {or use a pizza stone if you have one}. Bake until bread is slightly brown on one side, flip and brown on the other. This should take between 6-10 minutes only. Brush with melted butter and serve immediately or store in wax paper until you are ready to serve.