Semolina Flatbreads with Sesame, Caraway and Fennel Seeds

Combine 1 cup warm water, sugar, and active dry yeast in a small bowl, stirring gently until the yeast dissolves. Let the mixture sit for 5 minutes until foamy, indicating the yeast is active.

Mix unbleached all-purpose flour, semolina, and salt in a large bowl. Create a well in the center and pour in the yeast mixture and olive oil.

Stir with a wooden spoon until a shaggy dough forms, then knead by hand for 8–10 minutes until smooth and elastic, adding small amounts of water if the dough is too dry.

Shape the dough into a ball and place it in an oiled bowl, turning to coat all sides. Cover with a damp cloth and let rise in a warm place for 1 hour until doubled in size.

Divide the risen dough into 4 equal portions and shape each into a ball. Let the dough balls rest for 10 minutes, covered with the damp cloth.

Roll each dough ball into a 1/4-inch thick oval or round on a surface lightly dusted with semolina, aiming for approximately 6–8 inches in diameter.

Heat a cast iron skillet or griddle over medium-high heat for 2–3 minutes until very hot. Test the temperature by sprinkling a few drops of water on the surface—they should sizzle immediately.

Place one flatbread on the hot skillet and cook for 2–3 minutes until golden brown spots appear on the bottom. Flip and cook the other side for another 2–3 minutes until cooked through.

Remove the flatbread from the skillet and place on a clean surface. Brush generously with the glaze and immediately sprinkle with sesame, caraway, and fennel seeds while still warm, pressing gently so seeds adhere.

Repeat the cooking and topping process with the remaining three dough portions. Stack the finished flatbreads on a plate and cover with a clean cloth to keep warm.

Serve the flatbreads warm, either whole or torn into pieces, as an accompaniment to soups, stews, or dips.