Semolina Flatbreads with Sesame, Caraway and Fennel Seeds

Stir together 1 ¼ cups lukewarm water (120°F to 130°F) and sugar in a large mixing bowl.

Sprinkle in yeast and let stand until dissolved and foamy, 8 to 10 minutes.

Gradually whisk in 1 cup all-purpose flour and beat about 1 minute.

Cover with plastic wrap and let stand at room temperature until bubbly and sponge-like, about 1 hour.

Stir down the sponge.

Stir in oil and salt.

Gradually beat in semolina.

Add just enough of the remaining 1 ¼ to 1 ½ cups all-purpose flour until dough is too stiff to stir.

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.

Place dough in lightly oiled large bowl and turn to coat.

Cover bowl with plastic wrap and let dough rise at room temperature until doubled in size, 1 ½ to 2 hours.

Place baking stone or inverted baking sheet on bottom rack of oven to heat.

Preheat oven to 500°F. (Heat baking stone for 25 minutes before baking; heat baking sheet for 10 minutes.)

Punch dough down and turn out onto lightly floured surface and knead several times.

Divide dough into 8 pieces and form each piece into a ball.

Cover and let rest 10 minutes.

Dust pizza peel or large spatula with semolina.

In a small bowl, combine egg and 1 tablespoon water; stir briskly with fork.

In another small bowl, mix sesame, caraway, fennel seeds and salt.

Working with two pieces dough at a time, on lightly floured surface, use rolling pin to roll dough into 7‑ to 7 ½‑inch circle, slightly less than ¼ inch thick.

Keep remaining dough pieces covered while working.

Place dough circles on pizza peel.

Brush with egg glaze.

Sprinkle each with 1 ½ teaspoons seed mixture and using your hands, gently press seeds into dough.

Prick dough all over with fork.

Working quickly, open oven door, hold pizza peel at slight angle and tip end toward back of baking stone.

Give pizza peel a quick jerk, letting one flatbread slide onto baking stone.

Immediately give peel another jerk and let second flatbread slide onto baking stone.

Quickly close oven door and bake flatbreads until puffed in places and bottoms are lightly browned, 5 to 6 minutes.

Immediately wrap baked flatbreads in kitchen towel to keep soft and warm.

While first batch bakes, roll out 2 more dough circles.

Continue baking and shaping flatbreads until all dough and seed topping is used.