Pita bread with an egg-yolk and sesame glaze

Sieve the flour, then add the sugar, salt and yeast and mix.

Make a well, add the oil and about half the water, and work it in, drawing in a little flour at a time; add water a little at a time until it is a soft dough.

Turn the dough onto a marble or granite surface, using a little extra flour to clean the bowl, and knead, adding flour if sticky.

Knead by folding edge to edge, pressing the centre of the mass with the palm, and turning always the same way; repeat for about 10 minutes (about 8 minutes here).

Oil the bowl, cut into the dough a few times so warmth reaches the centre, place it in the bowl and wrap tightly.

Rise at room temperature or somewhere warm for about an hour, until doubled.

Cut the dough in four, shape each into a ball on a floured surface, and roll out, turning between rolls.

Cover with a cloth so they do not dry and rest about 15 minutes.

For the glaze, separate the egg and mix the yolk with olive oil, sugar and a tablespoon of water. Optional; the pita can be left plain.

Heat a dry skillet on medium-high with no fat, add a pita, brush with the glaze and sprinkle with the seeds.

Cook about two to three minutes on each side, flipping once; starting yolk side down looks better.

Bake the pitas a couple of minutes so the yolk is fully cooked, then cool. Serve in pieces with hummus, or open and stuff as a sandwich.