step 1
For the bread, combine the flour, salt and baking powder in a large bowl. Stir to combine. Pour in the water and mix with your hands until well combined. Drizzle the mixture with a little olive oil and make a ball with your hands. Cover and let it rest for 1 hour and a half. Every 30 minutes, with wet hands, stretch and fold the dough in on itself, on all sides. In the third and final stretch and fold, be very gentle to avoid deflating the already risen and airy dough.
step 2
Transfer the dough to a clean work bench and dust the dough with a little flour. Turn the dough over so that it is flour side down and divide it into three. Working with one piece at a time, form a neat bundle by tucking the edges into the center of the dough. Turn the dough over and make a gently taut ball. Leave it on a dusted surface and repeat with the remaining thirds.
step 3
Preheat the oven to 220ºC fan forced (240ºC conventional). Line three baking trays with baking paper. Aside.
step 4
Using your fingertips, flatten each of the balls into a flat round about 1.5cm thick. Cover with a kitchen towel and let it rest for another 20 minutes.
step 5
Transfer the rounds to the baking sheets. Press and roll out each piece until 1cm thick and set aside.
step 6
For the yogurt frosting, beat the egg, warm water and yogurt and season. Paint the rounds with the glaze and first make an edge with your fingertips, about 3 cm from the edge, and then a crust; add some lines that create a fabric or diamond pattern. Sprinkle with the seeds and a little salt and bake for 15 minutes or until golden and cooked through.
