Saffron Flatbread

Instructions

1. 1

   Soak saffron threads in 30 ml of warm water for 10 minutes to release their colour and flavour.

   Tip: This infusion will give your flatbread its signature golden hue.

2. 2

   In a large bowl, combine flour, salt, sugar, and yeast. Make a well in the centre and pour in the saffron water, remaining warm water, and half the olive oil.

   Tip: Reserve the other half of the olive oil for cooking the onions.

3. 3

   Mix until a soft dough forms, then knead for 5-7 minutes until smooth and elastic.

   Tip: The dough should be slightly sticky but manageable.

4. 4

   Cover the dough with a damp cloth and let it rest for 15 minutes while you prepare the topping.

   Tip: This short rest will make the dough easier to shape.

5. 5

   Heat the remaining olive oil in a pan over medium heat. Add sliced onions and cook for 8-10 minutes, stirring occasionally, until golden and caramelised.

   Tip: Low heat prevents the onions from burning while developing their sweetness.

6. 6

   Divide the dough into 4 equal portions and roll each into a thin oval or round flatbread about 5 mm thick.

   Tip: Use a lightly floured surface to prevent sticking.

7. 7

   Heat a cast-iron skillet or griddle over medium-high heat. Cook each flatbread for 2-3 minutes per side until puffed and light golden brown.

   Tip: You should see some charred spots developing for added flavour.

8. 8

   Brush the warm flatbreads with ghee, then top generously with caramelised onions and sprinkle with nigella seeds.

   Tip: Add the toppings while the bread is still warm so they adhere properly.