• 3 1/2 cups all-purpose flour
• 1 tablespoon dry yeast
• 2 teaspoons kosher salt
• 1 1/2 teaspoons Nigella Seed or 1 tablespoon Toasted Sesame Seed
• 8 ounces plus 2 tablespoons water
• 4 tablespoons (1/2 stick) unsalted butter, softened

1. Whisk together the water and yeast in a small bowl.

2. Combine the flour and salt in a large bowl.

3. Add the yeast mixture to the flour mixture. Mix together until combined-then add the butter. Knead to a smooth and elastic dough and let rise, covered, for 1 hour until doubled.

4. Preheat the oven to 500 degrees F. Lightly sprinkle 4 sheet pans with cornmeal.

5. Divide the dough into 4 equal pieces. Roll each round of dough as thinly as possible into a long oval and place them on the prepared sheet pans. Let them rise covered with a cloth for 10 minutes then prick them well with a fork.

6. Distribute the toppings of your choice evenly over the flat breads and bake in the hot oven for 10 to 12 minutes until the crust and toppings are golden.

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