Egg-Free, Dairy-Free Bread

Mix 240 ml of lukewarm water, 1 1/2 tsp of instant dry yeast and 1 tbsp of sugar. Let rest until the mixture is nice and foamy.

Add 375 g of flour and 1 tsp of salt. Gather into a ball; the dough is sticky.

Knead the dough while adding 2 tbsp of oil. Place in an oiled bowl and let double in volume.

Punch down the dough with oiled hands. Place the ball in an ovenproof dish lined with parchment paper.

Flatten the ball into a circle almost 35 cm in diameter. Cover with a clean dish towel and let rise again.

Make patterns on the dough with a knife or a fork.

Decorate with sesame and nigella seeds. Let rest while the oven preheats to 180°C.

Bake in the oven at 180°C for 15 to 20 minutes, depending on the oven's capacity. Let cool before cutting so the bread stays soft.