Kesra

Method

1. 1 Mix the semolina with olive oil using your fingertips for 6 minutes to allow the seeds to absorb the oil evenly.
2. 2 Add the yeast, salt, cumin seeds, and warm water little by little, kneading for only 5 minutes because semolina does not need to develop gluten.
3. 3 Flatten the dough into a 1 cm thick disc, then poke holes all over the surface with a fork and sprinkle with black sesame seeds.
4. 4 Let it rest for 30 minutes, then sear in a dry cast iron skillet for 8 minutes on each side over low heat.
5. 5 The bread is done when it sounds hollow when tapped and has brown spots on both sides; it's best eaten hot with olive oil or honey.

With an appliance

• Oven 45 min

  Replace step 4: Place the cake on a preheated cast iron baking tray in the middle rack of the oven at 240 degrees for 16 minutes, rotating the tray at the 8th minute. The cake cooks evenly and you don't have to press each side, but you'll lose the burnt spots and the smell of the pan or charcoal.