Preparation Steps

• In an extra-large bowl, sift in the self-rising flour. Add the yogurt and mix until incorporated, finishing by hand to form a shaggy dough. Transfer the dough to a lightly floured surface and knead for about 1 minute until it forms a mostly uniform ball. Return the dough to the bowl, cover with plastic wrap, and refrigerate for 2 hours.
• Preheat your oven to 425°F (220°C). Line a medium-rimmed baking sheet with parchment paper and place it into the preheating oven.
• Carefully remove the hot baking sheet from the oven. Sprinkle the parchment paper with a little cornmeal or flour. Shape the dough into an oval disc, about 3 inches high. Carefully place it onto the hot baking sheet and sprinkle the top with everything bagel seasoning or sesame seeds, if using. Bake for 40-50 minutes. If the bread browns too quickly, cover it loosely with an aluminum foil tent at the 35-minute mark. For doneness, the interior temperature should reach 195°F (90°C) using an instant-read thermometer. Transfer the bread to a wire rack to cool for 15-20 minutes before slicing.