Ingredients

• 500 g all-purpose flour
• 300 ml warm water
• 100 ml extra virgin olive oil
• 7 g active dry yeast
• 1 tsp sugar
• 1 tsp salt
• 1 tbsp nigella seeds

Instructions

1. Activate the yeast

   Combine warm water, sugar, and yeast in a small bowl. Mix gently and let stand for 5-8 minutes until the mixture becomes foamy and bubbly on top. The water should be lukewarm, not hot, or it will kill the yeast.

2. Make the dough

   In a large mixing bowl, combine flour and salt. Add the activated yeast mixture and 80ml of olive oil. Mix with your hands for 8-10 minutes until a smooth, soft dough forms that doesn't stick to your hands. Do not add extra flour if the dough seems slightly sticky.

3. First rise

   Place dough in a lightly oiled bowl, cover with a damp kitchen towel. Let rise in a warm place for 60-90 minutes until doubled in size. The dough should feel light and airy when gently pressed.

4. Divide and shape

   Punch down the dough and divide into 8 equal portions. Roll each piece into a ball, then cover and let rest for 15 minutes. This relaxes the gluten for easier rolling. Do not skip this resting time.

5. Roll the flatbreads

   On a lightly floured surface, roll each ball into a thin oval about 15cm long and 8cm wide. The dough should be about 3mm thick. Place on parchment-lined baking sheets, leaving space between each piece.

6. Final preparation

   Brush the tops with remaining olive oil and sprinkle with nigella seeds. Cover lightly and let rise for 20-25 minutes until slightly puffed. The surface should look smooth and feel slightly bouncy to touch.

7. Bake the açma

   Preheat oven to 220°C. Bake for 12-15 minutes until golden brown and puffed up. The bread should sound hollow when tapped on the bottom. Do not overbake or they will become hard and dry.

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