Instructions: Prepare the sponge in the same way as the flatbread (qv seed salt flatbread).

Add the remaining flour and the salt and gently knead on the work surface until smooth.

Dust with dour and put back in the bowl then over and leave in a warm place to rise for about half an hour.

Next flour your hands and cut off a lump of dough weighing about 30g. Cup one hand around the dough ball with your fingers together and arranged hooklike to enclose it then place against your other flat hand and roll the dough in a circular motion to make a flattened ball (it should have a faintly spiralled underside but dont fret if it doesnt).

Repeat with the remaining dough lining the balls up on a floured surface.

Then using your thumb pierce a hole through the middle of each ball and stretch each one into a thin tyrelike ring.

Dampen the onion seeds with a dash of water and put on a plate.

Lightly press each dough ring onto the seeds on one side only then arrange seedside up on baking sheets.

Cover with a tea towel and leave for about 5 minutes.

Preheat the oven to its highest setting.

When its hot bake the rings for about 10 minutes turning the temperature down to 190C/375F/Gas Mark 5 after 3 minutes.

The bread should have picked up a little colour but should still look quite pale and be firm to the touch.

These are elegant doughnutshaped breads known as semit in Egypt where theyre more commonly crusted with sesame seeds. When baked they should have a firm crust with a slightly chewy interior. See also bread dips

Makes about 25 rings

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