This traditional round bread from Kazakhstan is made with yeasted dough shaped with a thin center and raised edges, then baked at high heat in a tandoor or oven. Topped with nigella and sesame seeds, it is served hot at brunch.
Dissolve the dry yeast and sugar in warm water and let stand for 10 minutes, until foamy.
Add the flour, salt, and olive oil. Knead for 10 minutes to make a soft dough.
Cover the dough with a damp cloth and let it rise in a warm place for 90 minutes, until doubled in size.
Shape the dough into a round, pressing the center thin and leaving the edges thick. Sprinkle with nigella and sesame seeds. Bake in an oven preheated to 230°C / 445°F for 18 minutes.
Cover the dough with a damp cloth while it rises; a dried surface can crack and form a hard crust during baking. Press the center thin with your fingers and leave the edges thicker, or the bread may not rise properly. Allergens: contains wheat (gluten) and sesame.
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