Non de Samarcande

Instructions

1. Dissolve the yeast and sugar in the lukewarm water, and let it rest for 5 minutes until it foams.
2. Mix the flour and salt, then add the yeasted water and the oil. Knead for 10 minutes until you have a soft, smooth dough.
3. Cover and let it rise for 1 hour in a warm spot, until doubled in size.
4. Divide the dough into 2 balls. Flatten them in the center with your palm, then roll them into discs about 22 cm across, leaving the edge slightly thicker.
5. Prick the center with many small holes using a fork or a wooden stamp, to recreate the traditional pattern.
6. Brush the edge with milk (or egg yolk), sprinkle with sesame and nigella, then let rest for 15 minutes.
7. Bake at 230 °C for 20 to 25 minutes, until the top is well browned. Let cool on a wire rack.