Sogok

Method

Combine flour, yeast and salt in a large bowl, then add warm water and olive oil, mixing until a shaggy dough forms. Knead for 10 minutes until smooth and elastic, then cover and prove for 1.5 hours until doubled. Divide dough into 8 equal pieces and shape each into a round flatbread approximately 10cm diameter. Toast the sesame, nigella and coriander seeds briefly in a dry pan to release their aromatics, then combine and press firmly onto the top of each dough round. Place on a lined baking tray, cover and prove for 30 minutes. Bake at 220C for 12-15 minutes until golden and the base sounds hollow when tapped. Serve warm, perfect for dipping in fuul or eating with cheese and olives.