Barbari Bread

Whisk the plain flour with the water in a small saucepan and cook over a low heat, stirring constantly, until it thickens into a smooth paste, then set aside to cool.

Combine the bread flour, yeast, sugar and fine sea salt in a large mixing bowl.

Add the warm water and olive oil, and mix to a soft, sticky dough.

Knead the dough on a floured surface until smooth and elastic.

Place the dough in an oiled bowl, cover with a tea towel and leave in a warm place until doubled in size, about 1 hour.

Turn the dough out, divide into 2 equal pieces, and stretch each into an oval about 30 centimetres long.

Place the ovals on a baking tray, cover loosely and leave to rest for 15 minutes.

Heat the oven to 240°C.

Spread the cooled glaze paste over the surface of each loaf and use your fingertips to press deep ridges lengthways along the dough.

Scatter the nigella seeds and sesame seeds over the top, pressing lightly to help them stick.

Bake until deep golden brown and hollow-sounding when tapped underneath, about 18 minutes.