• In a large bowl, whisk together the flour, salt, sugar, and yeast.
• Mix in the olive oil, milk, and water.
• Combine into a dough using your hands or a spatula. This is a soft, sticky dough and comes together quickly.

  If you want, knead briefly for 1-2 minutes. This is optional. Traditionally this dough doesn't need kneading.
• Transfer the dough to a lightly greased bowl. Cover and keep in a draft-free place for 1-1.5 hours or until the dough doubles in size.
• Preheat your oven to 200 C. Line a baking tray with parchment paper.
• Turn the dough out on a lightly floured surface and gently deflate it.
• Divide it into 2 equal portions.

  Starting with one portion, gently pat it into a circle or oval shape about 7"- 8" in diameter. Gently place it on the prepared baking tray.
• Wet your fingertips and make a circle on the dough, leaving about 2cm from the edge.

  Then make a diagonal or square pattern on the dough. This is a step I never get correctly!

  Repeat with the remaining dough.

Egg Wash

• Prepare the egg wash by mixing together the egg and yogurt in a small bowl.
• Brush the egg wash all over the dough.
• Sprinkle the seeds on top and bake at 200 C for 20-25 minutes until the bread is golden on top.
• Remove from the oven. Let the loaves rest for 5-10 minutes before slicing and serving. Enjoy!