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1
In large mixing bowl, stir together 1 1/4 cups lukewarm water (120F to 130F) and sugar.
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2
Sprinkle in yeast and let stand until dissolved and foamy, 8 to 10 minutes.
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3
Gradually whisk in 1 cup all-purpose flour.
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4
Beat about 1 minute.
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5
Cover with plastic wrap and let stand at room temperature until bubbly and sponge-like, about 1 hour.
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6
Stir down sponge.
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7
Stir in oil and salt.
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8
Gradually beat in semolina.
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9
Add just enough of remaining 1 1/4 to 1 1/2 cups all-purpose flour until dough is too stiff to stir.
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10
(The dough should be soft.)
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11
Turn dough out onto lightly floured surface and knead, adding just enough flour to prevent sticking, until dough is smooth and elastic, 5 to 10 minutes.
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12
(You can mix and knead dough in stand-up mixer fitted with paddle attachment, then dough hook.)
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13
Place dough in lightly oiled large bowl and turn to coat.
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14
Cover bowl with plastic wrap and let dough rise at room temperature until doubled in size, 1 1/2 to 2 hours.
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15
Place baking stone or inverted baking sheet on bottom rack of oven to heat.
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16
Preheat oven to 500F.
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17
(Heat baking stone for 25 minutes before baking; heat baking sheet for 10 minutes.)
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18
Punch dough down.
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19
Turn out onto lightly floured surface and knead several times.
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20
Divide dough into 8 pieces.
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21
Form each piece into ball.
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22
Cover and let rest 10 minutes.
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23
Dust pizza peel or large spatula with semolina.
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24
In small bowl, combine egg and 1 tablespoon water; stir briskly with fork.
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25
In another small bowl, mix sesame, caraway, fennel seeds and salt.
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26
Working with two pieces dough at a time, on lightly floured surface, use rolling pin to roll dough into 7- to 7 1/2-inch circle, slightly less than 1/4 inch thick.
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27
(Keep remaining dough pieces covered while you are working.)
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28
Place dough circles on pizza peel.
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29
Brush with egg glaze.
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30
Sprinkle each with 1 1/2 teaspoons seed mixture.
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31
Using your hands, gently press seeds into dough.
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32
Prick dough all over with fork.
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33
Working quickly, open oven door, hold pizza peel at slight angle and tip end toward back of baking stone.
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34
Give pizza peel a quick jerk, letting one flatbread slide onto baking stone.
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35
Immediately, give peel another jerk and let second flatbread slide onto baking stone.
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36
Quickly close oven door and bake flatbreads until puffed in places and bottoms are lightly browned, 5 to 6 minutes.
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37
Immediately wrap baked flatbreads in kitchen towel to keep soft and warm.
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38
While first batch bakes, roll out 2 more dough circles.
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39
Continue baking and shaping flatbreads until all dough and seed topping is used.
