1. Mix the Dough
In a large bowl, whisk flour, salt, and yeast.
Make a well in the center and pour in warm water and olive oil.
Stir with a wooden spoon until a shaggy dough forms.
2. Rest & Rise (No Kneading!)
Cover bowl with a damp towel or plastic wrap.
Let rise at room temperature for 1–1.5 hours, until doubled in size.
(Overnight option: Refrigerate for 8–12 hours for deeper flavor!)
3. Shape the Loaf
Punch down dough and turn onto a lightly floured surface.
Divide into 2 pieces (for oval loaves) or leave whole for one large loaf.
Gently stretch each into an oval (about 10×5 inches).
Place on a parchment-lined baking sheet.
4. Final Rise
Cover loosely and let rest 20–30 minutes while oven preheats.
5. Prep & Bake
Preheat oven to 425°F (220°C).
Optional: Brush loaves with egg white or olive oil.
Sprinkle generously with sesame and nigella seeds.
Bake for 15–18 minutes, until deep golden brown and hollow-sounding when tapped.
6. Cool & Serve
Let cool 10 minutes on a wire rack.
Slice and serve warm—or store in a cloth bag for up to 2 days.
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