2 cups lukewarm water (about 100F)
1 tsp. active dry yeast
1 cup milk
27 oz. (6 cups) unbleached all-purpose flour; more or less as needed
1 Tbs. plus 1 tsp. coarse salt
Vegetable oil for the bowl
3 to 4 Tbs. unsalted butter, melted
Cornmeal or flour for dusting the peel
1 tsp. nigella (black onion) seeds or 1 Tbs. sesame seeds for sprinkling (optional)

Description

These Soft-textured, Teardrop-shaped Flatbreads, With Their Golden Bottom Crust And Soft, Rippled Surface, Are Easy To Make And Eat In Great Quantity.Yields Ten 8-inch Breads.

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