Stir the yeast and sugar into 250 ml of lukewarm water.
Put the flour in a bowl and make a well in the flour with a tablespoon. Pour in the yeast-water mixture. Add the butter, egg and salt and knead everything with the dough hook for at least 5 minutes. Finally, continue kneading with your hands and shape the dough into a ball. Cover the yeast dough in a warm place for 60 minutes .
Knead the dough briefly again and cut in half. Roll out each piece of dough. About 25 cm in diameter, place the pieces of dough on a baking sheet lined with baking paper and cover and let rise for 10 minutes.
Using a knife, cut a checkerboard pattern into each flatbread. Cover both flatbreads and let rise for 60 minutes. Oven to 200 degrees (convection: 180 degrees), preheat. Brush flatbreads with milk, sprinkle with salt from the mill, sesame seeds and black cumin and bake in the hot oven for about 20-25 minutes. Take the flatbreads out of the oven and let them cool down.
We had carrot mango soup with us.