This flatbread is really really beautiful. That's all.
2 teaspoons nigella or poppy seedsSpecial EquipmentCombine yeast, sugar, and 1¾ cups warm water in the bowl of a stand mixer fitted with a dough hook. Let stand until foamy, 5–10 minutes. Add kosher salt and 4 cups bread flour to bowl and mix on medium-low speed until a shaggy dough forms. Increase speed to medium and mix until dough is smooth and begins to slap the sides of the bowl, about 5 minutes.
Punch down dough, divide in half, and form into 2 oblongs. Lightly flour a parchment-lined baking sheet and arrange dough on top. Dust dough with more flour to help prevent any sticking and cover loosely with plastic wrap. Let sit at room temperature until nearly doubled in size, 30–45 minutes.
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