In a large mixing bowl, sift together 4 cups of flour, 2 teaspoons of instant yeast, 2 teaspoons of kosher salt, and 1 tablespoon of granulated sugar.

Gradually add 1 and ¼ cups of room temperature water and mix until the dough begins to form.

Transfer the dough to a floured surface or stand mixer with a dough hook. Knead by hand for about 10 minutes or mix on low speed for 8 minutes until the dough is smooth and elastic.

Place the kneaded dough in a lightly oiled bowl, turning it to coat all sides. Cover it and let it rise in a warm area for 1 hour.

Once risen, punch down the dough gently to release any air bubbles. Divide and shape each piece into a ball.

Flatten each ball into a circle about ½ inch thick. Let it rest for another 20-30 minutes.

In a small bowl, whisk together one egg yolk, 2 tablespoons of yogurt, and 1 tablespoon of water.

Press indentations around the edges of each dough circle. Brush with the egg wash and sprinkle sesame and nigella seeds.

Place the prepared dough on a baking sheet and bake in the preheated oven for 15-20 minutes, or until golden brown.

Once baked, let it cool slightly and optionally brush with olive oil.