Roasted Wattleseed Sourdough Flatbread

1. To make the topping, combine sea salt and Roasted Wattleseed. Transfer to a glass jar and set aside until needed.

2. Sift the flour into a large glass bowl. Add Roasted Wattleseed, salt and sugar and mix to combine. Add the water, sourdough levain and olive oil and mix well to form a stiff dough. The dough may seem dry at this point, but do not be tempted to add more water. Just continue mixing until the dry ingredients are incorporated.

3. Knead the dough for 10 minutes, either using your hands or with the help of mixer or food processor. Transfer kneaded dough to a large mixing bowl and cover. Set aside in a warm place for at least 2 1/2 hours or up to 12 hours.

4. Heat a large non-stick frying pan over a medium to high heat and add 2 tablespoons of coconut or olive oil. Pinch off small balls of dough, about the size of a large lime. Roll each piece of dough into a large thin circle, approximately 1/8th of an inch thick.

5. Place the flatbread in the hot pan. Brush the top with coconut or olive oil and sprinkle with topping. Cook for approximately 2 minutes each side. Your saj should be lightly golden on both sides.

6. Place on a wire rack and cover with a clean tea towel to keep them warm while you cook the remaining flatbread.

Serve immediately with your favourite curry, tagine or soup.