Barbari bread

Ingredients:

Dough

• 3 tablespoons extra-virgin olive oil
• 1 tbsp. instant yeast
• 1.5 tsp granulated sugar
• 3.5 cups premium flour + extra for working with the dough
• 2 tablespoons sesame seeds
• 1 tbsp nigella seeds

Glaze

• 1 tbsp. premium flour
• 0.5 tsp of soda

Preparation:

1. Dough:
   
   In a large bowl, combine the olive oil, yeast, sugar, 1.5 teaspoons of salt, and 1.5 cups of warm water. Add the flour 1 cup at a time and mix with a wooden spoon until the dough comes together, 5–10 minutes. The dough will be sticky. Cover the bowl with plastic wrap, place it in a warm, draft-free place, and let the dough rise for 1 hour.
2. Unroll the dough, place it on a well-floured surface, and sprinkle it with 1 tablespoon of flour. Turn the dough over with a bench scraper and form it into a ball with your hands. Cover with a kitchen towel and let it rise for 20 minutes.
3. Meanwhile, preheat oven to 200°C.
4. Glaze:
   
   While the oven is preheating, combine the flour, baking soda, and 0.5 cups of water in a small saucepan. Bring to a boil and cook, stirring occasionally, until the mixture thickens to the consistency of ketchup, 3–5 minutes. Turn off the heat and let cool to room temperature.
5. Transfer the dough to a large baking sheet lined with parchment paper. Spoon the glaze over the dough and use your hands to form the dough into an oval or rectangle, approximately 30 x 40 cm (12 x 16 inches) and about 2.5 cm (1 inch) thick. Use your fingertips to create indentations in the dough to create longitudinal lines. Sprinkle with sesame and nigella seeds.
6. Bake until the bread is cooked through and golden brown on top, about 25 minutes. Cover loosely with a kitchen towel for 10 minutes before serving.