Bosnian flatbread (Somun)

1. Dissolve the sugar and yeast in about 450 ml of lukewarm water, leave for 10 minutes, then knead with the flour, salt and oil into a very soft, sticky dough (it needs 10 minutes of kneading).

2. Cover and leave to rise in a warm place for 1½ hours until doubled.

3. On a floured surface divide into 2, shape each into a loose ball and rest for 15 minutes.

4. On a lined baking tray, press each into a round about 2 cm thick and 25 cm across, then press a criss-cross pattern into it with the back of a knife (the characteristic grid).

5. Brush the tops with egg thinned with water, sprinkle with nigella seeds and leave to rise for 20 minutes; meanwhile preheat the oven to 250 °C.

6. Bake for 12-15 minutes until golden, then cool wrapped in a tea towel so they stay soft; serve with ćevapi, pljeskavica or kajmak.

Tip: Somun is the symbol of the bakeries of Sarajevo's Baščaršija – during Ramadan it's the first bite at the iftar table. Nigella seeds (čurokot) give its typical, slightly oniony aroma; you can also use sesame.