Blend the yeast and honey with 45 ml/3
tbsp of the warm water and 15 ml/1 tbsp of the flour and leave for
about 20 minutes in a warm place until frothy. Mix the remaining flour
with the salt, then rub in the butter or margarine and stir in the
caraway seeds, coriander and cardamom and make a well in the centre.
Mix in the yeast mixture, the remaining water and enough of the milk
to make a smooth dough. Knead well until firm and no longer sticky.
Place in an oiled bowl, cover with oiled clingfilm (plastic wrap) and
leave in a warm place for about 30 minutes until doubled in size.
Knead the dough again, then shape into flat cakes. Place on a greased
baking (cookie) sheet and brush with milk. Sprinkle with sesame seeds.
Cover with oiled clingfilm and leave to rise for 15 minutes. Bake in a
preheated oven at 200°C/ 400°F/gas mark 6 for 30 minutes until golden.