Khubz muluwah, flaky flatbread

Mix the flour and salt in a large mixing bowl. Gradually add the water to make a smooth dough.

Moisten the dough with a little of the measured water, then leave it to rest for 45 minutes.

Work the dough again, stretching it and folding it back on itself. Cover and leave to rest for 15 minutes.

Cut the dough into two equal portions on a board and shape each portion into a ball.

Flatten one ball by hand on a work surface dusted with some of the measured flour. Roll it out into a very thin disc. Brush with ghee and sprinkle lightly with nigella seeds. Cut the disc into long strips. Fold one end lengthwise, brushing with ghee and sprinkling nigella seeds at each fold. Repeat with the second ball.

Stack the two folded portions. Roll up the dough from one end, then lay it on its side with the spiral facing up.

Cover the rolled-up dough and leave it to rest for 15 minutes.

Brush with ghee, sprinkle with a few nigella seeds and roll out into a round again. If necessary, use the measured flour to prevent the dough from sticking.

Heat a large flat frying pan over a medium heat. Place the bread in it, add a little of the reserved ghee and cook for about 6 to 8 minutes on each side, until golden and cooked in the centre. Cover briefly if the centre is cooking more slowly than the outside.