This skillet bread is made without yeast and rises with baking powder. Yogurt in the dough gives it a soft texture. Cooked in a skillet without turning on the oven, it is a quick option for brunch.
Mix the flour, yogurt, egg, baking powder, and salt to make a soft, nonsticky dough.
Work half of the grated Kashar cheese into the dough. Shape it into a flat, round loaf and sprinkle nigella seeds on top.
Cook in a lightly oiled skillet over low heat with the lid on, for 20 minutes total, until golden on both sides. Sprinkle the remaining Kashar cheese on top during the last 5 minutes and let it melt.
If the skillet is too hot, the outside will burn while the inside stays raw, so cook over low heat. Once the slices have cooled to room temperature, they can be stored in the freezer. Allergens: Contains wheat (gluten), dairy, and egg.
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