Ramadan Pide Bread

Mix flour, yeast, sugar and salt in a large bowl.

Add olive oil and warm water; knead into a soft dough for 10 minutes.

Cover and let rise in a warm place for 1 hour.

Divide dough in half. Shape each piece into an oval.

Place on a greased baking sheet. Press fingertip indentations for the traditional pattern.

Brush with egg yolk. Sprinkle nigella and sesame seeds.

Bake in a preheated 220°C (425°F) oven for 15–18 minutes until golden.