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1
In a large bowl, combine the flour with the yogurt, canola oil, baking powder, salt and 1/2 cup of water.
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2
Mix with a wooden spoon until a soft dough forms.
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3
On a lightly floured work surface, knead the dough until smooth, about 5 minutes.
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4
Transfer the dough to a clean bowl, cover with a kitchen towel and let stand at room temperature for 1 hour.
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5
Lightly grease a 10-inch round cake pan.
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6
Cut the dough into 4 equal pieces.
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7
Working with 1 piece at a time, on a lightly floured work surface and using a lightly floured rolling pin, roll out the dough to a 14-inch round.
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8
Transfer to a large rimmed baking sheet and brush the dough with 1/4 cup of the olive oil.
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9
Scatter one-fourth of the walnuts on top in an even layer.
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10
Arrange another dough round on top and brush with 1/4 cup of the oil; scatter one-fourth of the nuts on top.
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11
Repeat the layering with the remaining pieces of dough, olive oil and walnuts.
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12
Roll up tightly into a long log.
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13
Transfer the log to the prepared cake pan, forming a big spiral.
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14
Press gently to flatten, then brush with the beaten egg and sprinkle with caraway seeds.
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15
Let stand for 20 minutes.
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16
Preheat the oven to 350.
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17
Bake the bread for 50 to 60 minutes, until golden and cooked through.
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18
Transfer to a rack to cool.
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19
Serve warm or at room temperature.
