1/3cupTangzhong starter(I used 1/4 cup bread flour and 2/3 cup water and whisked it over medium heat till it was combined and started thickening, covered it in plastic wrap, refrigerated it and used it the next day)
Bring the starter to room temperature. You can eliminate the starter and use more water and flour if needed.
Warm the 2 tablespoons water and add sugar and yeast to it. Mix well and let rest for 10 minutes or until frothy.
Blend/grind oats and flaxseeds into a coarse meal or use oatmeal and flaxmeal.
Add in the starter, flour, salt, oats and flax mixture, oil, fennel and nigella seeds, coriander powder, some black pepper and knead into a soft dough. You can add 1 teaspoon vegan butter or 1 flax egg to add to the texture of the bread.
Place dough in well oiled container with space to double and spritz top with water. Cover with heavy towel and let rise for 2 hours
Take dough out and using some flour shape into a flat bread but pulling or rolling. My dough was quite sticky, so I used a good amount of flour and pulled it into a rectangle of 1/4 inch.
Place flattened dough on a well greased baking sheet/tray. Make some dimples on the top. Spritz top with water. Sprinkle coarse seal salt and black pepper. Spritz top with olive oil and cover with heavy towel. Let rise for 45 minutes.
Bake at 390 degrees F for 15 minutes.
Cool well before slicing!
Total time does not include 2 hours 45 minutes proving time