No-Knead Turkish Bread

Combine all ingredients except the olive oil and seeds, mix until well-combined and no flour remains.
Cover and let rise for an hour.
Pour dough onto a baking tray (lined with a baking sheet) or a cast-iron pan. Shape the dough until it vaguely resembles a flat, round bread. Cover and let rise for at least another hour.
Preheat oven to 250 °C
Brush the bread with olive oil, don't be afraid to get a thick layer on it. Sprinkle sesame seeds and nigella seeds on top.
Bake at 250 °C for 8 minutes, then lower the temperature to 200 °C and bake for another 5 minutes.
Let cool except you probably won't do that. Try not to burn your mouth!

THIS DOUGH IS VERY STICKY. You will NOT be able to handle it with the standard floured hands and oiled plastic wrap. When setting the bread to rise, assure that whatever you cover the dough with will not touch the dough itself, even after rising. I've used a big pot in the past.
Because it's so sticky, I recommend touching the dough as little as possible, and generously coating any implements you use to get it out of the bowl after the first rise with olive oil. When shaping the dough, coat your hands with olive oil. It works better than flour in my experience.
Preheating the oven is not optional for this recipe. If you don't, it won't brown properly. You can leave it in the oven a little longer to try and compensate, but it'll eventually get tough and dry.