This bread is highly recommendable for diverse soups and Arabic food.
2 dL Lukewarm water
1 tbs Sugar
2 tsp Salt
10 g Fresh yeast
50 g Rye flour
200 g Flour
1 tbs Dried onions
1 tbs Nigella seeds
Dissolve the yeast, sugar, and salt in the water. Add first the rye flour and then the rest of the flour little by little. Knead the dough on a well floured table for 5-10 min - the dough will be a little sticky. Let the dough rise for 1 hour in a bowl covered with a tea towel.
Transfer the dough to a baking tray with floured baking paper and form a long flad bread with the hands. Add the dried onions and nigella seed and work them good into the bread. Top with a little olive oil and let the bread rise uncovered for 1 hour. Bake the bread in a 200°C warm oven for 12-15 minutes.
Nigella seeds have been used for numerous medical purposes for centuries. Among these are treatments of stomach-, intestinal,- respiratory-, kidney-, circulatory-, and immune system disorders as they are postulated to be analgesic, antiinflammatory, antiallergic, antioxidants, anticancer, and antiviral.