Steps
- Dissolve 7g of active dry yeast in 250ml of lukewarm water. Stir in 55g of superfine sugar and leave for 10 minutes, until bubbling.
- Mix 600g of all-purpose flour, 1 teaspoon of salt, 2 teaspoons of black sesame seeds, and 2 teaspoons of ground cardamom. Add 80ml of vegetable oil and the yeast mixture to form a dough.
- Knead on a lightly floured surface for 5 minutes, until smooth. Cover in an oiled bowl and leave for 1 hour, until doubled.
- Preheat the oven to 350°F / 180°C. Divide the dough in half, roll into 12in / 30cm rounds, and place in two greased 12in / 30cm ovenproof skillets.
- Score three concentric circles in each round, then four shallow lines through the center to make a wheel pattern. Brush with oil and bake for 20 minutes, until golden and cooked through; brush with melted butter.