Ingredients

Yeast mixture

½ cup warm water

1 package active dry yeast (2¼ teaspoons)

Dough 

1 teaspoon baking powder

1 teaspoon salt

1 cup warm water

3¼ cups white flour, divided

canola oil spray

Glaze and garnish

1 teaspoon flour

1 teaspoon baking soda

2/3 cup water

¼ cup black sesame seeds or ziadune (nigella) seeds or onion seeds (optional)

Directions 

Make the dough: In a medium bowl, combine the water and yeast. Cover and set aside for five  minutes to proof the yeast. Line two 17-by-12-inch baking sheets with parchment paper and set aside. 

In the bowl of a stand mixer fitted with a dough hook, mix together baking powder, salt, warm water and 2 cups of flour until smooth. Add yeast mixture and remaining flour (1¼  cups) and knead for about five minutes until the dough is smooth and elastic. If the dough is too sticky, add 1   tablespoon more of flour.

Spray the dough with oil, cover with plastic wrap and set aside in a warm place to rise for one hour or until doubled in size.

In the meantime, make the glaze: Combine the flour, baking soda and water in a small saucepan and bring to a boil. Set aside to cool.

Preheat the oven to 350 degrees.

Punch down the dough and divide into two equal parts. Shape each half into a large ball and transfer to a baking sheet. Flatten the balls with a rolling pin and shape into a rectangle. Flatten the top of the rectangle with your fingertips, making several long dents or trenches in the dough. Stretch the dough, pulling it from each short end until it becomes a 17-by-12-by-½-inch rectangle with grooves along its top.

Brush the bread with the glaze and sprinkle with black sesame seeds or ziadune (nigella) or onion seeds, if using. Let stand for five minutes before placing into preheated oven. 

Bake for 30 minutes or until golden.

Yield: 2 loaves