• 2 teaspoons dry yeast
  • 600 ml (2 1/2 cups) lukewarm water
  • 5 to 6 cups unbleached white bread flour
  • 1 tablespoon sea or kosher salt
  • 3 tablespoons finely chopped scallions
  • 1 teaspoon cumin seeds
  1.  Sprinkle the yeast over the warm water in a large bowl. Stir to disperse. Stir in 3 cups flour, a cup at a time. Stir the dough 100 times in the same direction, about 1 minute, to develop the gluten. Add 2 teaspoons salt, then continue adding flour until the dough is too stiff to stir.
  2. Turn out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes, adding more flour if necessary to prevent sticking.
  3. Clean and lightly oil the bread bowl. Add the dough, cover with plastic wrap, and let rise until doubled in volume, about 1 1/2 hours.
  4. Position a rack in the lower third of your oven and arrange quarry tiles or other heat stones, if you have them, on the rack, leaving a 1-inch gap between the tiles and the oven walls. If you have no quarry tiles, place 1 large or 2 small baking sheets on the rack to preheat. Preheat the oven to 260oC (500oF). For those people who are lucky enough or through blood sweat and tears, built a pizza oven, you're laughing!
  5. Punch the dough down and turn out onto a lightly floured surface. Divide into 6 pieces. Using lightly floured hands, flatten each piece into a 4to 5-inch round. Cover the dough rounds with a dry cloth. Keeping the remaining pieces covered as you work, roll each dough round out on a lightly floured surface into a 10-inch round. The dough may spring back as you roll; it's best to work on 2 or 3 dough rounds at a time, alternating between them, to give the gluten time to stretch before continuing. Then cover the large rounds with plastic wrap and let rise for 10 minutes.
  6. Working with 2 breads at a time, using a bread stamp or a fork, stamp the centre portion of each bread; work from the centre out until the dough is thoroughly pricked and flattened, leaving a 1 1/2- to 2-inch rim all around. Sprinkle a scant teaspoon of scallions, a generous pinch of cumin seed and a generous pinch of salt over the centre of each bread, then dip your fingers in water and sprinkle the centres of the breads.
  7. Slide each round onto a flour-dusted baking sheet and slide off onto the quarry tiles or equivalent. Bake until the tops of the breads begin to brown, 8 to 10 minutes. Transfer to a rack to cool for 5 minutes, then wrap in a cloth to keep soft and warm. Repeat with the remaining dough, scallions, cumin and salt. Serve warm.