Ingredients

• 500 gr white flour
• 200 gr sourdough starter (120% hydration, activated)
• 250 gr plain yogurt
• 100 gr water
• 1/2 tsp baking powder
• 6 gr salt
• 2 tsp cumin seeds
• 2 tsp nigella seeds
• 5 tbsp melted butter (add garlic to taste)

Method

• Mix flour, water, and yogurt.
• Rest for c. 30 mins
• Mix in starter, baking powder, salt and, seeds
• Knead c. 5 mins
• Rise 6-8 hrs
• Divide in portions and flatten to c. 1/2 cm (rolling pin is OK)
• Brush with melted butter
• Bake butter-side down in cast iron skillet until bubbles form
• Brush top side with butter and flip to bake the other side

My twist v the original:

• Leave out milk in favor of more yogurt + water
• Longer rise: more reliance on sourdough, less on baking powder

Variations

• Squeeze a garlic clove into the melted butter
• Use anise and nigella seeds instead (Bahaa’s recommendation)