Dissolve the fresh yeast and sugar in the lukewarm water and let it sit for 5 minutes.
Add the flour, salt, and soft butter, and knead for 8-10 minutes until you have a smooth dough.
Cover the dough and let it rise for 60-75 minutes until it has significantly increased in volume.
Divide the dough into 4 equal portions, shape them into rounds, and let them rest for 15 minutes.
Carefully shape the dough pieces into round flatbreads and use your fingertips to press the typical diamond pattern into the surface.
Mix the egg yolk and yogurt together. Brush this mixture over the flatbreads and sprinkle with sesame and black cumin seeds.
Let the flatbreads rise again for 20-30 minutes.
Bake in a preheated oven at 220°C (top/bottom heat) for about 12-15 minutes until golden brown.
Cook it hands-free.
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