Harissa Flatbread

Jacqui Plozza
Cook time 30 minutes
Servings 4


1½ cups (225g) self-raising flour, plus extra for dusting

1 tsp baking powder

1 cup plain yoghurt

2 tbsp extra virgin olive oil

1 tbsp harissa

1 tbsp nigella seeds

Grated parmesan, to garnish

Harissa Flatbread


Combine harissa and half the oil together with a pinch of salt.

Place the flour, salt and baking powder in a bowl. Make a well in the centre and add the yoghurt and remaining extra virgin olive oil. Incorporate into the flour until a smooth dough forms. Divide into 4 and press out into 15cm rounds. Generously brush the harissa and oil mixture onto dough and then season with salt and sprinkle nigella seeds over.

Heat a non-stick grill pan over high heat. Add bread and cook, oiled side first, for 2 minutes or until golden.

Flip, reduce heat to medium-low and cook for a further 3 minutes or until cooked through.

Remove and grate cheese over.