If you have a bread maker, the dough can be prepared in it. No - in a bowl, combine all ingredients, let stand for 15 minutes and knead a smooth non-sticky dough. Can and hands, but a simple spiral mixer will facilitate and speed up the process.

Put the dough in a warm place (you can use a microwave - a mug or teapot with boiling water when closed provide just the required 28-30 *C. NOT necessary to Include!). Let the dough double, punch down and again let it rise. On a floured surface (I just got the paper for baking, putting on a big cutting Board ) formed into a pellet, your fingers pressing down the middle. I have not worked more than 23 cm in diameter. Leave for proofing, covering with a towel at room T*= 21-22*With 1.5 hours. The middle pin (I use just a fork), brush with scrambled egg and sprinkle with sesame seeds (either light or dark), flax, cumin. I like to mix the sesame and Nigella - the flavor is stronger.

Bake in the oven at 180-190*C until cooked - about 40 minutes. Easy to use large cast iron skillet or pan, heating them together with oven. A sheet of paper to drag along with the tortilla from the Board.