North African Breads

Put the flour into a mixing bowl and stir in the salt and yeast. Make a well in the centre and pour in 3 tablespoons olive oil and the water. Gradually mix the flour into the oil and water to make a soft, slightly sticky dough.

Turn the dough out onto a floured surface and knead for about 10 minutes, until smooth and elastic. Sprinkle the surface with a little extra flour if necessary, but try not to add too much as this will make the dough dry. Shape the dough into a ball and put into an oiled bowl. Cover and leave in a warm place for about 45 minutes until doubled in size.

Heat the oven to 200°C (180° fan) 400°F gas 6. Line 2 baking trays with non-stick baking paper and sprinkle with the cornmeal.

Divide the dough into 4 pieces and flatten each piece into a round about 15cm|6" in diameter. Place on the baking trays, cover with oiled cling film and leave in a warm place for 30-40 minutes until risen and puffy.

Press your fingers into the risen dough to make deep dents all over the top. Brush the tops of each loaf with the egg white and lightly sprinkle the tops with sesame seeds and salt.