Combine the warm date water with the instant yeast, gently mixing with a spoon.

In another bowl, combine the all-purpose flour, salt, brown sugar, cardamom powder, milk, and 2 tablespoons of vegetable oil before adding the yeast-water mixture.

Pour in the first ½ cup of yeast-water and observe if more is needed.

Stir gently using a wooden spoon before beginning to knead with clean hands.

Add 1 more tablespoon of vegetable oil and continue kneading for several minutes until the dough becomes soft and stretchy.

Once the dough achieves its soft consistency, cover it with a plate and leave it for 1-1.5 hours.

When the dough has grown in size, divide it into 8-9 pieces and transfer each piece onto a tray.

To start shaping the flatbread, I sprinkle a drop of flours on the table, which I stroke them gently using a roller pin until it turns into a round flatbread.

On each flatbread, I brush it with egg yolk and then sprinkle it with sesame seeds and black cumin seeds.

Preheat the oven to 250°C (480°F) for a few minutes.

Transfer the flatbread onto the upper rack of the oven and bake for a maximum of 4 minutes.

Once it starts to puff up, leave it for an additional 1 minute to achieve a golden brown color before removing it from the oven.

Serve the flatbread with cheese, scrambled egg, hummus, or vegetarian dip.