Ingredients:

  • 1 ½ cups (360 ml) warm water (105-115°F / 40-46°C)
  • 1 teaspoon (5 ml) granulated sugar
  • 2 ¼ teaspoons (7 grams) active dry yeast (1 packet)
  • 3 ½ cups (420 grams) all-purpose flour, plus more for dusting
  • 2 teaspoons (12 grams) salt
  • 2 tablespoons (30 ml) olive oil, plus more for greasing
  • ¼ cup (60 ml) all-purpose flour
  • ½ cup (120 ml) water
  • 1 tablespoon (15 ml) olive oil
  • Sesame seeds
  • Nigella seeds (optional)

Instructions:

  1. Combine warm water, sugar, and yeast in a mixing bowl. Let stand for 5-10 minutes until foamy.
  2. Add flour, salt, and olive oil to the yeast mixture. Mix until a shaggy dough forms. Knead by hand or with a stand mixer until smooth and elastic (8-10 minutes).
  3. Place the dough in a greased bowl, turning to coat. Cover and let rise in a warm place until doubled in size (1-2 hours).
  4. While the dough proofs, whisk together flour and water in a saucepan. Cook over medium heat, stirring constantly, until thickened. Remove from heat and stir in olive oil. Let cool slightly.
  5. Gently deflate the dough. Transfer to a lightly floured surface and shape into an oval.
  6. Place the shaped dough on a parchment-lined baking sheet. Cover and let rise for 30 minutes.
  7. Preheat oven to 450°F (230°C). Use your fingertips to create deep dimples in the dough. Brush generously with the rumeal glaze.
  8. Sprinkle with sesame seeds and nigella seeds (if using).
  9. Bake for 20-25 minutes, or until golden brown and the bottom sounds hollow when tapped.
  10. Let cool slightly on the baking sheet before slicing and serving.