In a large bowl, add the lukewarm milk (30 -35 degrees), instant yeast, sugar and all-purpose flour. Cover and let it sit for about 25-30 minutes until it becomes frothy.

In a large mixing bowl, combine the flour and salt. Add this to the starter.

Add the warm water (25-35 degrees), and olive oil to the flour. Mix with a spatula until a dough forms.

Make sure there are no dry flour streaks. Combine everything well, (the dough will be a little sticky at this stage), cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour or until it has doubled in size.

Gently transfer them to a floured surface. (Don´t press and release the gas).

Shape them into a log and divide it into 2 equal halves.

Cupping your hands below, form a ball.

Transfer them to a baking tray lined with parchment paper.

Place the dough in the centre of the tray and start stretching with even thickness all around.

Repeat the same for the 2nd ball.

Cover the loaves with a damp cloth or an oiled plastic wrap and let them rise for another 25-30 minutes.

In a small bowl, mix the beaten egg yolk, yoghurt, and water.

Brush the tops with the egg mixture.

Using your fingers, gently press a border around the edges of the dough to create a rim.

Press the dough to create a pattern. Gently make indentations in the shape of a grid or concentric circles, without cutting all the way through.

Sprinkle with sesame seeds and nigella seeds if desired.

Preheat your oven to 240°C. Bake for about 12-15 minutes, or until the bread is golden brown and sounds hollow when tapped on the bottom.

Preheat the oven to 240°C. While preheating, place a metal or cast iron pan (like a baking tray or a skillet) on the bottom rack of the oven. This pan will be used to create steam.

Boil 1-2 cups of water. You will pour this into the preheated pan to create steam when the bread goes into the oven.

Once your oven is fully preheated, place the baking sheet with the dough on the middle rack.

Immediately and carefully pour the boiling water into the preheated pan at the bottom of the oven. Quickly close the oven door to trap the steam.

Bake the Ramadan Pidesi for 15-20 minutes. The steam will create a moist environment for the bread to rise and develop a shiny, golden crust.

The bread is done when the crust turns golden brown, and it sounds hollow when tapped. If the crust browns too quickly, you can cover the bread loosely with aluminium foil.

Once baked, take the bread out of the oven and let it cool slightly on a wire rack.