Finger-Pressed Turkish Flatbread with Butter

Oil your hands and spread each portion on the baking sheet by pushing from the center toward the edges to form a 20 cm circle. Starting about two finger-widths in from the edge, press deeply with the tips of four fingers until the dough reaches the pan, making rows of indentations from one side to the other. If the indentations close right away, the dough has not risen enough; let it rest for another 15 minutes.

Whisk the egg yolk with the milk and brush it over the flatbread, working it into the indentations. Sprinkle with sesame seeds and nigella seeds. Cover for the second proof; the dough is ready for the oven when it has puffed and the indentations have become slightly shallower.

Preheat the oven to 250°C / 480°F with a rack near the top. This is hotter than the usual 200°C / 390°F range for bread so the crust can brown before the inside dries out. Bake the flatbread for 18 minutes, until golden on top and easy to lift from the pan. As soon as they come out of the oven, brush melted butter into every indentation and cover with a clean cloth.