450 g bread flour
350 ml water
1 envelope active dry yeast (7 g)
1 teaspoon baking powder
1 teaspoon salt
cornmeal or whole wheat flour for the baking tray
poppy seeds or sesame seeds (black sesame seeds will work as well)
1 teaspoon flour
1 teaspoon baking soda
160 ml water
If using bread machine, add all main ingredients in the order suggested by your bread machine manual and process to form the dough; then, skip to step 6. Otherwise, start from step 2.
Dissolve yeast in 100 ml warm water and let it stand for three minutes.
In a bowl, combine the flour, baking powder, and salt.
Pour the yeast mixture and the rest of the water into the centre of the flour and mix to dough.
Knead for 15 min or until dough becomes smooth and elastic.
Divide dough into 2 round pieces. Slightly sprinkle the baking sheet with cornmeal or whole-wheat flour and transfer the two rolls onto it, making sure enough space is left between them. Cover and leave them in a warm place for an hour and a half or until doubled in bulk.
Meanwhile, mix all glaze ingredients and bring to boil. Let it cook down before using it.
Brush the dough with the glaze.
Dip your fingers in the glaze and punch down the dough to make it flat.
Brush the dough with the glaze again and sprinkle with poppy seeds. Let it stand for 45 minutes.
Meanwhile preheat the oven to 190 °C.
Bake for 30 minutes or until golden.