Flatbread with Pine Nuts

Mix flour, dried yeast, fennel and coriander seeds, salt and pine nuts in a bowl.

Dissolve the honey in 300 ml of warm water and gradually add the liquid to the flour mixture.

Work everything into a soft dough; if the dough is very sticky, add a tablespoon of flour at a time.

Knead the dough vigorously for 5–6 minutes until it is smooth and elastic.

Lightly oil a bowl, turn the dough in it, cover and let it rise in a warm place until its volume has roughly doubled.

Preheat the oven to 220 °C (428 °F).

Briefly knead the dough on a floured surface, divide into 8 pieces and roll each into round or oval flatbreads.

Bake the flatbreads for 6–8 minutes until they are golden and slightly puffed.