Dissolve fresh yeast in lukewarm water and set aside for 5 minutes.

Mix flour with salt, pour into the water, stir with a wooden spoon, and knead until you achieve a smooth dough.

Let it rest for 20 minutes.

Take it out of the bowl, and shape it into a round ball.

Place in a clean bowl covered with a dishcloth for 10 – 11 hours (overnight), and let it rise to room temperature.

The next day divide the dough into three portions, shape it into balls, put it on a baking sheet covered with a linen cloth, and cover it with a dishcloth. Let it rest for 4 hours.

Preheat the oven to 250 °.

Those who own a baking stone for the oven can use this. I baked the bread on a baking sheet lined with baking paper.

In the meantime, prepare the ROO-MAL. In a pot, mix cold water and flour. Bring to a boil briefly until it forms a paste.

Let cool down.

Take one of the three doughs, flour your hands and the work surface, and knead it for about 5 minutes. The dough is very elastic.

Sprinkle the work surface with wheat semolina. Place dough on work surface and pull it into an oval shape.

Form your hand into a fist, and press along the grooves in the dough. The bread goes this way in width.

Put two teaspoons of ROO-MAL on the bread and brush gently, don’t forget the edges.

Press along the grooves again. I made one bread with sesame, the other with black seeds, and the third with sesame and black seeds.

The baking tray should now be near you. Grab the bread up and down, and while you transport it to the baking tray, pull it apart easily. Do this very quickly, or the dough will tear apart.

According to the recipe, it should bake for 10-12 minutes, but mine took 15 -17 minutes until they were golden brown.