When I discovered the simple chemical process behind ‘lemon+bicarbonate of soda’ rising effect I put these two ingredients in all my bakery products for a while. At a certain point I discovered also that that rising effect didn’t stop after I had eaten them. =.=

To avoid a ballooning effect be careful.

Durum wheat (semi-wholegrain) flour 100 g
Wholegrain spelt flour (or other wholegrain) 100 g
Soy Yogurt (any sugar added) 40 g
Extra virgin olive oil 30 g
H2o sparkling 80 g
Salt 1 teaspoon
Nigella 1 teaspoon
Fennel seeds 1 teaspoon
Bicarbonate of soda a pinch

Heat the oven at 180° C.

Sieve flour with salt. Mix yogurt, oil and bicarbonate. Add to the dry ingredients and mix with a fork. Then gradually add water until the dough is firm and well combined. Do not work the dough further. Roll the dough ON the nigella&fennel seeds, cut with a cookie cutter. Cook for about 20 mins.