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Singer and actor Liv Austen has turned a health issue into a passion for cooking, by taking control of every ingredient that goes in to her meals. Every week she shares something she has learned from cooking from scratch, and goes through a recipe she loves, so you can cook alongside the podcast. Cook from scratch - your body will thank you.
Have you seen jars of nigella seeds in the shops or supermarket? I bought a jar once for a recipe - and then forgot which recipe I’d been inspired by. This happens to me a lot, and then I find myself with random ingredients, and kind of have to work my way backward and find out what I can make with them. Well, the result was brilliant for nigella seeds. I read that they are often used in naan, but I actually added some to some pitta bread that I made to have with mediterranean style food and it was absolute perfection. SO flavourful, these tiny black seeds add so much to a simple bread. Now I doubt I’ll make much pitta without it!
Nigella seeds are one of the oldest spices known to be used, according to BBC Good Food, and are mentioned in the Old Testament and were found in Tutankhamun’s tomb! They are fragrant and tasty, they have a kind of onion feel to them, and I bet they can be used for a whole variety of dishes that would benefit from that flavour - on that note I’d love to hear from you how you use nigella seeds (or kalonji) in your cooking!
You know I like looking at health benefits of everything in our cupboard - and Healthline didn’t disappoint, they have a page especially for nigella seeds. They seem to have impressive potential health benefits, containing antioxidants, it has been used as a natural remedy to treat diarrhoea and bronchitis. They can lower LDL cholesterol, may have antibacterial properties, reduce inflammation and keep your blood sugar steady.
That’s really fantastic! I love when super tasty ingredients add more than just great flavour.
Do you like nigella seeds? How do you use them in the kitchen? Message me on Instagram @TheFromScratchBody!
After the break, we'll be adding them to - you guessed it - pitta breads.
This is just my way…
…but it is certainly tried and tested. A lot. Homemade pitta bread - honestly there is nothing like it! The trick is to go for a high temperature and a short cooking time, and they will be lovely and fluffy. The method is not miles from my previous polar bread recipe, but with fewer ingredients. I have spoken about my love for nigella seeds before so I recommend adding some, but this is of course completely optional!
Pitta Bread
Makes 10-12
Time: Prep 15 min | Rise & rest 45 min + 15 min | Bake 4-5 min (possibly several rounds)
500g plain flour (you can swap some of it for wholemeal flour if you like, really nice too!)
25 ml olive oil (roughly)
300 ml water
1 tsp fast action dry yeast
1/2 tsp salt (pink himalayan is great for lots of flavour without using tons!)
Optional but recommended: 1 tbsp nigella seeds
In a bowl, mix the flour and yeast, add salt and nigella seeds (if using) and olive oil and then add water bit by bit until you have a nice dough. Knead it for a bit, you don’t have to overdo it but just make sure you have a nice, light, smooth dough.
On a floured surface, roll the dough in to a long sausage shape and cut into equal parts - like small buns that fit inside your hand. With a rolling pin, flatten them until they are about half a cm thick and oblong. I got 12 rolls when I made this, but your dough might give you 10 or 14.
Heat your oven to 250ºC or the hottest it goes if it doesn’t reach that (482ºF), possibly a bit less for fan assisted ovens. Put your baking tray(s) in the oven and let them heat up (do not forget that the trays are hot when you put them back in with the breads!) and once the oven has reached desired temperature, take the trays out, cover with baking paper and place the pittas on them. Bake the pitta bread for about 4 to 5 minutes, or until they are slightly golden and start to puff up. You don’t want them overly cooked as they won’t be soft.
Let them cool on a cooling rack and freeze the ones that you’re not going to have there and then. They thaw quickly so you can take some out each night and have them fresh the next day - or even take them out and defrost in your toaster!
I love adding a pitta bread as a side to a lovely salad, or incorporated into Greek/mediterranean inspired food (which I make a lot!).
Did you make the pitta bread? Did you like them? What did you have them with? Share on Instagram and tag @TheFromScratchBody and hashtag #TheFromScratchBody so I don’t miss it! And I will be here - next week.