Crispy on the outside and fluffy on the inside, freshly baked and still warm
Dissolve fresh yeast with sugar in lukewarm water, cover and let rise for 15 minutes.
In the meantime, grind saffron threads in a mortar and pour 25 ml of boiling water over them, cover and let it infuse for 10 minutes.
Add all the ingredients to the bowl of a food processor and knead with the dissolved yeast and saffron extract for 10 minutes to form a dough. The dough is very sticky, cover it with a kitchen towel and let it rise in the oven for 1 hour with the oven light on.
Once the dough has doubled in size, transfer to a floured work surface. Since the dough is very sticky, fold and stretch a few times with oily and wet hands.
Divide into two pieces of dough, place each piece of dough on a baking sheet lined with parchment paper with enough space between them and form round dough flatbreads.
Mix egg yolk with olive oil and brush the flat bread with it. Now let the dough rest uncovered for 25 minutes.
Preheat the oven to 220°C top/bottom heat.
Fill a baking tray with water (approx. 500-750 ml) on the bottom rack and heat it up.
After 25 minutes, cut diamonds into the dough with a knife and cut all the way down to the bottom.
Sprinkle with a mixture of sesame seeds and black cumin. Bake the flatbreads for 20-25 minutes until golden brown.
TIP: If you like soft flatbreads, let them cool a bit after baking, wrap them in a kitchen towel and then let them cool down.