Step 1- The dough

• Slowly mix the yeast and 1 tablespoon of raw cane sugar with half of the lukewarm water and let it rest for at least 5 minutes.
• Add the rest of the water and 2 tbsp rapeseed oil and mix slowly again.
• In a large bowl, mix 1 tsp salt with 450 g flour, slowly add the yeast mixture and knead until the dough is smooth. You can do this either with your hands or with a hand mixer (dough hook). If the dough is too wet (sticky) you can add some flour as needed.
• Cover the dough with a clean, damp tea towel and let it rise for about 1 hour.

Step 2- The glaze

• In a pan, mix 80 ml of water, 1 tsp of flour, 1/2 tsp of sugar and 1/2 tsp of rapeseed oil. Turn the stove to medium and heat, stirring, until a sort of "paste" is formed. Then remove the pan from the heat and set the glaze aside.

Step 3- Shape and bake

• Preheat the oven at 200°C top and bottom heat.
• Spread a little flour on your work surface, put the dough on it and gently knead the dough with your hands.
• Divide the dough into 2 equal pieces, shape into patties and place on a baking sheet lined with parchment paper.
• Brush with glaze, forming grooves (lengthwise). 
• Then sprinkle only with sesame seeds and bake in a preheated oven at 200°C top and bottom heat for 13 - 15 min.

Now you can enjoy your homemade flatbread.

Tip: You can also cut the bread into pieces and freeze it. To defrost, simply put it in the toaster and toast it on a low setting.