This yummy, chewy, flavorful flatbread, brushed with an interesting oil-and-flour glaze and topped with seeds, is the perfect accompaniment to a Middle Eastern meal.

Here is how to make this especially yummy bread:

Ingredients

Dough

• 1 2/3 to 1 3/4 cups (379g to 397g) water, lukewarm*
• 2 1/4 teaspoons active yeast 
• 4 cups + 3 tablespoons (510g) unbleached bread flour  
• 1 1/2 teaspoons (9g) salt
• Semolina flour, for dusting (optional)

*Use the smaller amount of water in summer, or when it’s humid; the larger amount during the winter, or in a dry climate.

Glaze

• 2 teaspoons Unbleached All-Purpose flour 
• 1/2 teaspoon sugar
• 1/2 teaspoon vegetable oil
• 1/3 cup (74g) water, cool

Topping

• 1 teaspoon sesame seeds
• 1 teaspoon nigella (black onion) seeds*

*Substitute poppy seeds or the seeds of your choice if you can’t find nigella seeds.

Instructions

1. To make the dough: Weigh your flour; or measure it by gently spooning it into a cup, then sweeping off any excess. Mix the water, yeast, flour, and salt until well combined. Knead the mixture — using your hands, a stand mixer, or your bread machine set on the dough cycle — until you’ve made a smooth, fairly soft dough (about 5 to 8 minutes if kneading by hand). The dough should barely clean the inside of the bowl, if you’re using a stand mixer, perhaps sticking just a bit at the bottom.
2. Put the dough in a lightly greased large bowl, cover the bowl, and let the dough rise until it’s nearly doubled in size, about 1 hour.
3. Transfer the dough to a lightly floured work surface. Gently deflate the dough, and divide it into two pieces.
4. Shape each piece into a rough log about nine inches long. Tent (gently cover) the logs with lightly greased plastic wrap, and allow them to rest for 30 minutes.

Process

1. Preheat the oven to 450°F. If you have a pizza platter, set it on the lowest rack or oven floor. If you’ll be using a baking sheet, position a rack in the middle of the oven.
2. To prepare the glaze: Combine the flour, sugar, oil, and water in a small saucepan, bring to a bare boil, and cook over medium heat, stirring constantly, until the mixture thickens and coats the spoon; this should take less than a minute. Remove the glaze from the heat, and set it aside.
3. Working with one piece at a time, gently deflate the dough and pat/flatten it into a 14″ x 5″ rectangle. If you’re using a pizza stone, transfer the dough to a semolina-dusted surface or a piece of parchment paper. If you’re not using a pizza stone, transfer the rectangle to a parchment-lined or lightly greased baking sheet.
4. Use your fingers (or the handle of a long wooden spoon) to press five lengthwise grooves into the dough. Press firmly, but don’t cut through the bottom of the dough.
5. Spread half the glaze onto the dough, rubbing it all over. Sprinkle with half the seeds.
6. Slide the bread onto the platter and bake it for 15 to 18 minutes, until it’s golden brown. If you’re not using a platter, place the baking sheet on the rack in the middle of the oven and bake for the same amount of time, 15 to 18 minutes.
7. While the first loaf is baking, prepare the second loaf. Bake as directed.
8. Remove the bread, and cool it on a rack.
9. Serve warm, or at room temperature; traditional accompaniments are olives, cucumbers, and feta cheese.
10. Store leftovers, well wrapped, for several days at room temperature; freeze for longer storage.