Ingredients

• 700g bread flour
• 600ml lukewarm water
• 2 1/4 tsp instant yeast
• 1 1/2 tsp sugar
• 1 tsp salt
• Topping
  • 1/4 cup yogurt + 1 egg yolk (dilute with a bit of water if using thick yogurt)
  • Sesame and black caraway seeds for sprinkling

Directions

1. Bloom yeast + sugar in about a cup of the lukewarm water.
2. In a large bowl (I use a 4QT pyrex with a lid), whisk together the flour and the salt. Make a well in the center. Pour in the yeast mixture first and then little by little, the rest of the lukewarm water. Your goal is to form a sticky dough that you need wet hands to touch.
3. Cover with saran wrap and a towel and let rise 1.5 hrs (warm spot in my kitchen = oven off, light on).
4. When risen, remove the saran wrap and sprinkle flour on the top of your dough and on the counter. Turn over the bowl and let the dough fall out. Shape into a large ball by folding in the sides. Then flip over and cut into 2 equal sized pieces. Shape those into ball shapes and place on parchment paper lined baking sheets. Cover again with saran wrap and a towel and put in a warm spot. Let rise for 25 minutes.
5. Remove the saran wrap and spread half of the yogurt mixture on the top of the first dough ball. First use a spoon and then your hands. Use your hands to press the dough out into a rough circular shape. Using your fingers, press in the patter of the crust and the crisscross pattern in the center.
6. Sprinkle with the sesame seed mixture and then bake at 230°C (450°F) for ~15 min.

Notes

The water measurement is a guide. You’re trying to create the right consistency so it will probably be different for you.