Baqaat Dough with Black Seed

Ingredients

• 7 cups flour
• 2 cups lukewarm water or as needed
• 1 cup warm milk
• 1 cup yogurt
• 1 tablespoon yeast
• A pinch of salt
• 2 teaspoons sugar
• 1/4 cup vegetable oil
• For brushing the top for shine:
• 1 egg + 1 teaspoon vinegar or liquid vanilla + 1 tablespoon milk
• For garnish:
• Toasted sesame seeds and black seed
• For more wonderful breakfast pastries, here is How to Make Mana'eesh Dough and Lahm bi Ajin

Method

1. Dissolve the yeast in a cup of lukewarm water and wait 10 minutes until it activates.
   Timers: 10 min
2. Add it to the rest of the ingredients and knead (add water after adding the liquid milk... stop adding water according to the dough's needs) until you obtain a slightly soft dough that does not stick to the hand.
3. Leave it to rise for one hour.
4. After the time has passed, cut it to the desired sizes and place the pieces on a cloth, covering them with another cloth to rest again for 15 minutes.
   Timers: 15 min
5. Prepare the baking tray... grease it lightly with oil and flatten (roll out) the loaves by hand, spreading them to fit the tray size and score them (press your fingers into the dough) by hand.
6. Brush them with the glazing mixture (beat the egg with vanilla or with vinegar and milk).
7. Sprinkle sesame and black seed on the surface... lightly press with your hand so the sesame and black seed stick to the tops of the loaves.
8. Place the tray into a preheated oven at 180°C from the bottom for about half an hour or according to your oven... until the loaves rise and are cooked.
9. Also brown them on top, then serve immediately... and you can store the baqaat just like regular bread and reheat them when serving.
10. For more great breakfast pastries, here is the method for making manaqish dough and lahm bi ajin.