This yeast-free skillet bread rises with baking powder and gets a soft texture from a yoghurt-based dough. Since it is cooked entirely on the stovetop without turning on the oven, it makes a fast option for a brunch spread.
Mix the flour, yoghurt, egg, baking powder and salt into a soft dough that does not stick to your hands.
Knead half of the grated cheese into the dough, shape it into a flat round loaf and sprinkle nigella seeds on top.
Cook covered in a lightly oiled pan over low heat, 20 minutes total, turning until golden on both sides, and sprinkle the remaining cheese on top in the last 5 minutes to melt.
If the pan is too hot, the outside burns while the inside stays raw, so keep the heat low. Once cooled, the slices can be frozen. Allergens: contains wheat (gluten), dairy and egg.
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