INGREDIENTS
350 ml lukewarm water
1 packet dry yeast
⅓ teaspoon sugar
500 g flour
1.5 teaspoons salt
2 tbsp semolina
FOR BRUSHING
2 egg yolks
1 tbsp melted butter
3 tbsp water
FOR THE TOPPING
1 tbsp sesame seeds
1 tbsp black cumin
Mix the water, yeast and sugar well in a bowl and leave to rest for approx. 5 minutes.
Meanwhile, mix the flour and salt and add to the yeast mixture.
Knead into a smooth dough, either by hand or using a food processor.
Brush the dough with a little oil, cover and leave to rise in a warm place until it has increased significantly in size (approx. 30–40 minutes).
Halve the dough. Shape each half into a smooth ball. Line a baking tray with baking paper and sprinkle some semolina on top.
Carefully roll out the balls into flatbreads (approx. 14 cm in diameter) and place on the baking tray. Cover with a slightly damp tea towel and leave to rest for approx. 30 minutes.
Preheat the oven to 220 °C (top/bottom heat). Mix the egg yolk, melted butter and water well in a bowl.
Remove the tea towel. Dip your fingers in the egg yolk and butter mixture and press patterns of your choice into the dough.
Coat the flatbreads completely with the egg yolk and butter mixture. Sprinkle with sesame seeds and black cumin.
Bake in the preheated oven for 15–20 minutes until golden brown.
After baking, cover the flatbreads with a slightly damp tea towel and leave to rest for approx. 5 minutes.
