In the food processor, take the flour, salt, yeast and sugar, Mix well. Then slowly add water and knead to a soft dough.

Transfer the dough to a greased bowl and cover with cling film.

Let it rest for about an hour and a half until it doubles in volume.

Preheat the oven to 210 C.

Once the dough has doubled in volume, punch it down gently and divide it into 4 equal parts.

Working with one piece at a time, form a smooth and tight ball. Flatten the ball with your palm and then using your thumb, make a wide deep indentation in the centre of the dough. Make sure that the sides are thick and the centre is thin and also be careful that you don’t poke a hole through the dough.

Place the shaped dough on the parchment lined baking tray.

Repeat the same with the rest of the dough pieces and cover them with a kitchen cloth and leave it to rest for about 20 to 25 minutes.

Using a fork, make patterns in the centre indentation. Traditionally, the pattern is the centre is made using a stamp called chekich. Since I don’t have the stamp, I used a fork to make a pattern in the centre. Make sure to do this right before you bake the Non.

Apply some water or oil on the surface of the obi non and sprinkle the nigella seeds. You could leave them as it without any seeds as well.

Since I was using a microwave convection oven, I heated a bowl of water and placed on the plate and had the stand placed over it. I placed the baking tray on the stand and baked it for 15 to 20 mins.

Do not be tempted to open the oven too often, but make sure to keep an eye on it from about 12 minutes. If you open the oven too often, the steam will escape and will not have the effect that it is supposed to have.

Once the bread sounds hollow and is golden brown, remove it from the oven and cool it a bit before serving.

It does become very chewy, so warm it for 30 secs in the microwave before serving.