In a large bowl, mix warm milk, warm water, olive oil, sugar, salt, instant dry yeast, and egg white.

Add the bread flour gradually and mix with a wooden spoon until the dough comes together. The dough will be tacky; kneading is not required.

Cover the bowl and let the dough rise in a draft-free area for 40 minutes.

Lightly flour a work surface, transfer the dough, and shape it into a round ball. Cover and rest for 20 minutes.

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Mix egg yolk, yogurt, and water to make the glaze.

Place the dough on the prepared baking sheet, brush with glaze, and gently spread into an oval about ½ inch thick.

Using your fingers, press a border about 1 inch from the edge, then create diagonal indentations to form a diamond pattern.

Sprinkle with sesame seeds and nigella seeds.

Bake for 25 minutes, or until golden brown.