Ingredients

For the flatbread

2 tsp nigella seeds

150ml water

250g yoghurt

10g dried yeast

salt

40ml olive oil + extra oil for griddle

550g strong plain flour

Filling

300g grated strong cheddar

100g grated mozzarella

1 finely chopped red chilli

2 finely chopped spring onions

1 tsp ground cumin

serve with mango chutney and yoghurt

Method

1. boil the water and seeds then pour into a bowl which has the combined yeast and yoghurt, stir it up well

2. add the flour, salt and oil, combine it well, use your hands and knead it to form a smooth silky dough. then cover and prove for 25 minutes

3. then leave to prove until double in size, this should take around 1.5 hours

4. knock it back and divide it into 4 then roll into balls

5. roll out to 225mm circles

6. filling – mix together and divide between the bread

7. pinch the bread up into a purse shape. Seal, then press down flat gain

8. brush with melted butter and fry for 3mins each side on medium heat

9. serve with the goodies