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Black Seed Recipe: Black Seed Flat Bread. Oh So Delicious!!

Posted by in Health on August 29, 2013 . 0 Comments.

Black Seed Flat Bread

I have been meaning to try this yummy Black Seed Flat Bread recipe for so long. I can’t believe I finally tried it out! I originally found it on Organic Guru’s blog. I have to apologies as I totally mutilated her recipe. Baking isn’t my thing, but hey, at least I gave it a go right? 

Ingredients & Method:

2 cups of flours of your choice.

I used 1 cup wholemeal plain flour and I cup plain flour. You can use any flour you like, these ones just happened to be what was in my pantry the day I decided to make this luscious bread.

Himalayan Salt or Plain Cooking Salt

Black Seeds, Kalonji Seeds, Nigella Seeds. (Same seed, different names. I know, annoying, right?)

Black Seed Oil/Nigella Seed oil

150ml water. (I ended up using 450ml of water

Large fry pan.

Extra oil for cooking. I used olive oil


Ideally, sieve the flours into a large bowl. I couldn’t find my sieve so just plonked them in together. I’m a rule breaker, I know. For all you die hard bakers out there reading this, please don’t freak out over the sieve-less flours. I don’t want to be responsible for any heart attacks!! It all turned out okay in the end. You’ll see.
Add a teaspoon or two of Himalayan salt. I only added 1 but after tasting the bread, realized I should of added two.
Add a tablespoon or two of Black Seeds/Nigella Seeds

Mix all dry ingredients together.

I was so excited to be finally making this bread that I poured in the Black Seed Oil too early. No biggie, the recipe didn't self destruct or anything.

Next add water slowly mixing it all together really well. The recipe called for 150ml of water. I ended up needing way more. I used approximately 450mls of water. At this point, I felt that I had failed miserably with trying to bake as I haven’t followed the recipe directions AT ALL!! I persevered though. I’m a tough cookie. It ain’t over until the flat bread’s cooked, right?


I continued to knead that dough until it behaved and looked like a normal dough. Soft and NOT sticky or crumbly.


Roll it into a ball and let it rest for 30 minutes.


After the dough has rested. Divide it into equal portions.


Roll out your dough into thin flat circle shapes. I had a little helper for this bit :)


Heat a large non-stick fry pan on medium heat with a little bit of Olive Oil.

Place your bread onto the fry pan and cook for a couple of minutes on each side. If you want the bread to be like a cracker for dips cook it a little longer, if you want it soft for wraps cook it less to keep the bread easier to be rolled up.


This bread got the thumbs up from my 3 year old. In his words, ‘Mmmmmm it’s a bit good, and crunchy, and YUMMY!!!! He ate this bread dipped in yoghurt. I was so happy to see him eat a healthy lunch. Mash’Allah he ate the whole thing and even licked the yoghurt plate clean!


I would love to hear how you guys fair following this recipe. Are my reader’s avid bakers, or complete hacks like me who just manage to get by? :)


My yummy fresh plate of Black Seed Bread. Please excuse the chipped dinner plate. I have 4 kids who are responsible for packing the dishes away. I work less, but end up with chipped dishes. I think that’s a fair trade. Don’t you? :)

Original and un mutilated recipe can be found here:


Tags: Black Seed, Yummy, Mutilated, Flat Bread, Recipe Last update: October 28, 2013


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