Egyptian bread - Mahlab

3  cups		flour
1/2  teaspoon		salt
1-1/2  teaspoons		dry yeast
1/2  teaspoon		sugar optional didn't use
1  cup		warm water
1  tablespoon		Black seed . Nigella
1/10		For brushing
1		egg mixed
1  tablespoon		milk

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In your mixing bowl, mix flour, salt , yeast and sugar if using, until well combined.
Slowly add water until it forms a soft and smooth dough.
Place in an oiled bowl and let it rise for an hour or until doubled in size.
Divide the dough into 16 equal parts - more or less according to the size of the bread you need.
Flatten the balls to a 2mm thickness, brush top with egg and milk mixture and sprinle black seeds on top.
Let it rest for another 10-15 minutes, meanwhile pre-heat your oven to 400F.
Place the bread into the oven and bake for 15 to 20 minutes until the bottom is lightly brown.
If the top of the bread is not golden brown yet, you may want to open the broiler on low for about 2 to 3 minutes and watching carefully.
Take the bread out and let it cool completely to room temperature.
Bread will harden as it cools down.