Ingredients:
Water: ⅔ cup (160 ml)
Plain yogurt: ¼ cup (60 g)
Fresh yeast: 1 tsp. (3 g) or dry yeast: ½ tsp. (2 g)
Sugar: A pinch to activate the yeast
Vegetable oil: 1 tbsp.
Bread flour: 2 ½ cups (320 g)
Salt: 1 tsp. (6 g)
Sesame seeds (or any seeds you like): Optional for topping
Directions:
In a bowl, mix the water, yogurt, yeast, and a pinch of sugar to activate the yeast.
Add the vegetable oil, flour, and salt to the wet mixture. Stir until all the dry flour is incorporated—no need to knead.
Cover the dough and let it rest for 30 minutes.
After resting, wet your hands and stretch the four sides of the dough, folding each side toward the center.
Using the “lift and slap” technique, lift the dough and slap it back into the bowl. Cover and let it rest for another 30 minutes.
Repeat the stretching, folding, and lifting process one more time. After this second round, let the dough rise until doubled in size, about 2 hours.
Once the dough has risen, sprinkle some flour on your work surface, fold the dough in half, and gently flatten it into a rectangle.
Roll the dough and press down with your fingers to seal the edge. Pinch the seams to close it well.
Move the dough into a loaf pan lined with baking paper. Cover with a towel and let it rise for another 30 minutes.
Continued on the next page
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