Step 1

Combine yeast, water and milk in small bowl, whisk until yeast is dissolved; stir in flour. Cover starter mixture; stand in warm place for at least 6 hours or overnight.

Step 2

Combine yeast, water and sugar in small bowl, whisk until yeast is dissolved. Cover, stand in warm place about 10 minutes or until mixture is slightly foamy.

Step 3

Turn starter onto floured surface, knead 2 minutes or until smooth. Cut into 2cm pieces.

Step 4

Sift flour and salt into large bowl; add yeast mixture, starter pieces and oil, mix to a soft dough. Turn dough onto floured surface, knead about 2 minutes or until almost smooth.

Step 5

Place dough into greased bowl, cover, stand in warm place about 40 minutes or until doubled in size.

Step 6

Turn dough onto floured surface, knead until smooth. Halve dough; knead each half for about 5 minutes or until smooth and elastic.

Step 7

Place each half of dough into greased bowl, cover, stand in warm place about 40 minutes or until almost doubled in size.

Step 8

Roll each half of dough into an oval about 35cm long. Make indents evenly over dough with your finger; dust with a little flour, sprinkle with seeds. Cover dough with greased plastic wrap to prevent drying out while oven trays are being heated.

Step 9

Place lightly greased oven trays in a very hot oven 3 minutes. Quickly remove plastic from dough, and quickly place dough onto hot trays. Bake in very hot oven about 12 minutes.