Tamees

Step 1: Mix 1 ⅛ lb plain flour, ¼ oz instant dried yeast, 1 tsp sugar and 1 ½ tsp salt in a large bowl. Pour in 1 ½ cups warm water and 2 tbsp vegetable oil and stir into a shaggy, rather soft dough.

Step 2: Knead on a lightly floured surface until smooth and springy, about 10 minutes; it should feel slightly tacky but not stick to your hands.

Step 3: Cover and leave somewhere warm until doubled in size.

Step 4: Put a baking stone or heavy upturned tray on the top shelf and heat the oven to its highest setting (at least 475°F) for 30 minutes.

Step 5: Knock back the dough and divide it into 4 balls. Cover and rest for 10 minutes so the gluten relaxes and the dough stretches without tearing.

Step 6: On a floured sheet of baking paper, press and stretch one ball into a round about 25 cm across. Press deep dimples all over with three fingertips, right down to the paper.

Step 7: Brush with a little 1 ½ tbsp ghee and scatter over a quarter of 2 tbsp sesame seeds and 1 tsp nigella seeds.

Step 8: Slide the bread on its paper onto the hot stone and bake until puffed, spotted deep golden and crisp at the edges, 6–8 minutes. Bake the rest the same way.

Step 9: Brush each hot bread with the rest of 1 ½ tbsp ghee and stack under a cloth so the crust softens slightly. Eat within the hour.