Flat Bread with Nigella Seeds.
ingredients:
2 envelopes (4 tsp.) active dry yeast
1/2 tsp. sugar
1/2 c. plus 1 c. lukewarm water
3 c. unbleached, all-purpose flour
3 c. bread flour
1 tsp. salt
3 tbsp. olive oil, plus additional for coating
2 eggs, lightly beaten
2 tbsp. nigella seeds or sesame seeds
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method:
In a medium bowl, dissolve yeast and sugar in ¥ cup lukewarm water.
Set aside in a warm place for 10 minutes, until mixture is frothy.
Add all-purpose flour and stir until well combined.
Cover with plastic wrap and let rise for 30 minutes.
Pour bread flour into a large bowl and create a well in center.
Add yeast mixture, salt, 3 tablespoons olive oil, and 1 cup lukewarm water.
Use your hands to gradually combine flour with remaining ingredients, creating a sticky dough.
Turn dough out onto a clean floured surface and knead for about 15 minutes.
As you work dough, it will become less sticky but should remain moist and easy to work with.
Coat a medium bowl with a very thin layer of olive oil.
Place dough in bowl and cover with plastic wrap. Let dough rise for 1 hour, until almost doubled in size
Divide dough into two balls and place on a cookie sheet.
Cover with a clean, damp kitchen towel and let rise for 30 minutes longer.
Preheat oven to 450ºF and place an empty cookie sheet in warm oven.
Flatten one ball of dough into a disk, stretching it into a 10-inch circle about ø-inch thick.
Use your thumb and forefinger to pinch a ¥inch-thick rim about 1 inch in from edge, all the way around. Use your fingertips to make shallow indentations all over the surface of dough. Repeat with other ball.
Using an oven mitt, remove cookie sheet from oven. Carefully place flat bread on sheet.
Brush tops with beaten egg and sprinkle with nigella or sesame seeds.
Bake for 10 to 15 minutes, or until bread is golden with crusty edges.
Serve fresh from oven.
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