Love this bread but I have a few questions for anyone out there who regularly bakes this delicacy. Nigella seeds in with flour at the beginning or sprinkled on during shaping? Butter, margarine or olive oil to enrich the dough during shaping? Saffron to colour the dough yellow or not? Bake hot & fast or cooler and more slowly with a lid? Enrich the dough with egg & butter or not? Egg wash to finish with a shine or not?
