Ftira

Method

Mix flour, yeast and salt in a large bowl. Add warm water and olive oil, bringing the mixture together with your hands until a shaggy dough forms. Knead on a floured surface for 10 minutes until smooth and elastic. Place in an oiled bowl, cover and leave to rise at room temperature for 2-3 hours until doubled in size. Divide the dough into two equal portions and shape each into a round, slightly flattened disc about 2cm thick. Place on a baking tray lined with baking paper, cover loosely and prove for 1 hour. Brush the tops with water, sprinkle generously with sesame seeds and dimple the surface with your fingertips to create the characteristic pitted texture. Bake in a preheated 220°C oven for 25-30 minutes until golden brown and the loaves sound hollow when tapped on the bottom.