Sift the flour and salt into a mixing bowl. Stir the yeast in 600 ml lukewarm water until smooth and mix into the flour. Process everything into a soft dough. Knead vigorously for about 5 minutes until the dough no longer sticks to your hands. Cover and let rise in a warm place for about 30 minutes.
Preheat the oven to 250 ° C (gas: level 5).
Grease 1 large baking sheet and line with baking paper.
Knead the dough briefly again with a little flour on your hands, then divide into two balls. Sprinkle the work surface with flour and semolina and then flatten the balls with your hands (!) Into two round cakes about 25 cm in diameter. Place both flat cakes on the baking sheet and let rise for another 10 minutes. This last step is important so that the breads are nice and meaty afterwards.
Now oil your fingertips. So that a diamond pattern is imprinted in each flat cake at a distance of 4 - 5 cm. Whisk the egg with sugar and 1 tablespoon olive oil, brush the bread with this mixture.
Sprinkle the sesame seeds and black cumin seeds over the flatbreads. Place 2 coarse grains of salt on each flatbread (this gives a better flavor because there is very little salt in the dough overall).
Bake a total of 10 - 12 minutes in the hot oven (200 ° C - 220 ° C until golden brown.
Attention, now comes the highlight: After 5 - 6 minutes of baking time, open the oven door briefly and quickly pour 1/4 cup of cold water onto the oven floor. Immediately close the door again so that the steam stays in the oven and can soak into the bread. Then finish baking.
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