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Stretch and press dough to a 14-by-5-inch rectangle on a large baking sheet. Wetting your hands beforehand will make this step a little less sticky.
Use the tips of your pinky and ring fingers, press 5 to 6 deep lengthwise channels into the dough. Get into it! Brush the surface with the yogurt water (this will make your bread nice & golden). Sprinkle liberally with nigella, sesame seeds and salt.
Bake for 15-20 mins until browned. You can rotate halfway during cooking if you’re feeling ambitious.
This barbari freezes perfectly and reheats like crispy, pillowy magic.
