Sesame Flatbreads

Combine the flour and salt in a large bowl. Dissolve the yeast in the lukewarm water and mix into the flour. Knead with the dough hook attachment of an electric mixer until a smooth dough is formed. Cover and let rise in a warm place for about 1 hour. 

Transfer the dough to a floured surface and knead a few times. Divide in half and shape each half into a ball. Roll the balls out into circles about 25 cm (approximately 10 inches) in diameter. 

Place the dough circles onto a well-greased baking sheet and press lightly with fingers to make indentations across the top of the dough.  

Preheat the oven to 220°C (approximately 425°F) and place a small ovenproof pan filled with water on the bottom shelf. Whisk the egg yolk, sugar, olive oil and 1 tablespoon of water together and brush onto the dough circles. Sprinkle with sesame seeds and black cumin and let rise for 15 minutes. Transfer to the oven and bake for 10 minutes, until golden brown.