1. Mix the flour, yeast, sugar, salt, oil and about 330 ml of lukewarm water into a soft, sticky dough and leave covered for 1.5 hours to double in size.
2. For the glaze, whisk the egg yolk, yoghurt, oil and 1 tablespoon of water until smooth; preheat the oven to 240 °C.
3. Divide the dough in two and, with oiled hands, press each into an oval flatbread about 1.5 cm thick on a lined baking tray; leave for 15 minutes.
4. Dip your fingers in the glaze, press a border all round 2 cm from the edge, then draw a close lattice pattern inside, pressing right down to the tray.
5. Brush the top with the remaining glaze, sprinkle with sesame and nigella seeds and bake for 12-15 minutes until golden.
6. Serve warm, wrapped in a tea towel.
Tip: During Ramadan, people queue at every bakery before sunset to get it fresh for the iftar table. The finger-pressed lattice pattern is its hallmark.
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