This Moroccan-style bread is infused with the warm flavors of sesame and cumin, perfect for any meal.
Combine the sugar and yeast in a small bowl with lukewarm water and let it activate until bubbly.
Ensure the water is lukewarm, not hot, to activate the yeast properly.
Mix the flour and salt in a large mixing bowl. Add the yeast mixture and milk, combining to form a dough.
Add water gradually to achieve the right dough consistency.
Knead the dough on a floured surface until smooth and elastic, about 10 minutes.
Kneading develops gluten, which gives the bread its structure.
Shape the dough into two balls and let them rest for 5 minutes.
Resting allows the gluten to relax, making the dough easier to shape.
Flatten each ball into a disc, place on a cornmeal-dusted baking sheet, and sprinkle with sesame and cumin seeds.
Press the seeds gently into the dough to ensure they stick.
Cover the discs with a damp towel and let them rise in a warm place for 2 hours.
The dough is ready when it doesn't spring back when poked.
Preheat the oven to 400°F. Poke the dough with a fork and bake for 12 minutes, then reduce the temperature to 300°F and bake for another 25 minutes.
Poking the dough prevents it from puffing up unevenly.
Broil the bread for a few minutes to achieve a golden crust, then cool before serving.
Watch closely while broiling to avoid burning.
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