Kesra - Moroccan Bread - cooking recipe

Ingredients

2 1/4 teaspoons active dry yeast
1/4 cup warm water (105 - 115 F)
2 cups warm water
1 teaspoon sugar
4 cups all-purpose flour
1/3 cup cornmeal
1 tablespoon cornmeal, for dusting
2 teaspoons salt
2 tablespoons unsalted butter, melted
2 teaspoons sesame seeds

Preparation

In a small bowl, mix the yeast with 1/4 cup warm water. Stir in the sugar. Set aside until the mixture starts to bubble (10-15 minutes).
In a mixer with a dough hook, mix the flour, 1/3 cup cornmeal, and salt. (Or sift together.) Make a well in the center and pour in the yeast mixture and melted butter. Knead, gradually adding the remaining 2 cups water as needed until the dough is smooth and elastic to the touch (8 to 10 minutes). (Note: you probably won't need all 2 cups.).
Grease two baking sheets and dust them with the 1 Tbs cornmeal. Separate dough into 2 balls of equal size and set each ball on a baking sheet. Press them into circles 8 inches in diameter. Sprinkle 1 tsp of sesame seeds over each loaf, gently pressing them into the dough. Cover the dough with a towel and set aside in a warm place until doubled (about 1 hour. Can take longer).
Preheat oven to 425 degrees F. Prick the top of each kesra with the tines of a fork. Bake for 10 minutes. Lower the heat to 375 and bake until crusty and golden, 15 to 20 minutes.