Instructions

• Whisk the warm water, warm milk, and sugar or honey in a large bowl, then stir in the yeast and let hydrate for 2–3 minutes.
• Add the flour and salt, drizzle in the olive oil, and mix until a shaggy dough forms.
• Knead on a lightly floured surface until smooth and slightly tacky, about 8–10 minutes by hand or 6–7 minutes with a mixer.
• Lightly oil a clean bowl, place the dough inside, turn to coat, cover, and let rise in a warm spot until doubled, about 60–90 minutes.
• Place a baking stone or inverted sheet pan in the oven and preheat to 475°F (245°C) for at least 30 minutes; line a peel or parchment for transfer.
• Whisk the egg yolk, yogurt or milk, and olive oil to make the wash.
• Turn the risen dough onto a lightly floured counter, gently deflate, and divide into two equal portions or keep whole for one large loaf; form into tight balls and rest 10 minutes.
• Pat one ball into an oval 10–12 inches long and 1/3–1/2 inch thick, keeping the edges slightly thicker.
• Brush the surface lightly with the egg-yogurt wash, press a border about 3/4 inch from the edge, then press diagonal lines in both directions to create a diamond pattern.
• Sprinkle sesame and nigella seeds over the top and add a pinch of flaky salt.
• Slide the shaped dough on parchment onto the hot stone or pan and bake until puffed and deep golden with light char on the edges, about 10–13 minutes; repeat with the second loaf.
• Cool on a rack for 5–10 minutes and, if desired, brush with a small drizzle of olive oil.