combine 1/2 cup lukewarm water,yeas and half of sugar. Whisk and cover with clean towel, leave somewhere warm For 10 minutes until active the yeast.
In a large mixing bowl, whisk together the all purpose flour,whole-wheat flour,2 tablespoon olive oil, and salt and half of sugar .Stir to combine, then make a well in the center. Add the yeast mixture and stir to form a shaggy dough.
Sprinkle a little flour onto a clean surface and lay the dough on the flour. Knead for around 10 minutes, or until the dough becomes smooth and silky. Place dough into a clean, oiled bowl. Cover with plastic wrap and leave in a warm, dark place for 1 hour, or until it has doubled in size.
Once the dough has risen, place the dough onto a floured surface. Punch into the center of the dough, then gently pinch the dough at the edges, pull into the center and push down until the large air pockets have escaped. Divide the dough into two even halves.
Use a floured rolling pin to roll one half into an oblong shape, then hand-stretch it until it’s about 11-inches long and 8-inches wide. Place the shaped half on a parchment-lined baking tray. Use a sharp knife and lightly score along the length of the dough, about a finger-width apart. Use your fingers to push the dough down between the scored lines so you end up with small ridges, being careful not to push all the way through. Repeat with the remaining half of the dough and leave the bread to proof a second time for 30 minutes in a warm, and dark place.
.preheat the oven to 425°F.
• Prepare the Glaze: Place a small saucepan on medium-high heat. Add the water, flour stir until it forms a shiny white paste. Remove from the heat and set aside until you are ready to glaze prior to baking.
•250-300 gr : all-purpose flour
• 1 tablespoons : whole wheat flour
• 7 grams : Active dry yeast
• 3 tablespoons : vegetable oil or olive oil
• 9 gr : salt
• 6 gr : granulated white sugar
• 1 1/2 cup tepid water
•For garnish : sesame seeds