In the bowl of a stand mixer, combine the milk, water, olive oil, salt sugar, yeast, and egg white. Mix until combined.
Add the flour in batches until a soft dough forms. It will be quite sticky and that is perfect!
Cover with a tea towel and allow to rest for 30 minutes.
Generously flour the counter and dump the dough out. Knead for a few minutes, until you get a nice soft dough.
Divide the dough into eight equal portions and shape each portion into a ball. Cover with the tea towel and allow to rest for 20 minutes.
While the dough rests a second time, make the glaze and prepare the oven.
In a small bowl, whisk together the egg yolk, yogurt, and water until combined.
Line two baking sheets with parchment paper and set aside.
Place 3 dough balls onto a prepared baking sheet, evenly spread out (I like to do one in each far corner and then one in the center closer to you - think like a mickey mouse shape but really spread out). Leave the other dough balls covered in the tea towel for now.
Brush the glaze over the tops of the dough on the pan.
Using your fingers, spread the dough out into a circle about ½” thick. You don’t want to roll or push it, just gently spread it.
Use your fingertips to make indentations of a circle about 1” from the edge of the dough. Then make four diagonal indentations (like a pound sign). If your fingers start to stick to the dough, dip them in the glaze.
Sprinkle sesame seeds over the top of the dough.
Cover with plastic wrap and allow the pan to rest while you preheat the oven.
Preheat the oven to 400 F with an empty baking dish on the bottom rack.
Remove the plastic wrap and place in the oven to bake.
Place 1 cup of water in the baking pan in the oven. This creates steam and helps the bread bake.
Bake for 15-18 minutes, until golden brown.
When you take the baking sheet out of the oven, place a paper towel over the bread to help trap the steam from the hot bread, this helps keep the bread soft.
Repeat with remaining dough. As you add each pan to the oven, add another cup of water to the baking dish to continue creating steam.
Notes
Store the cooled bread in an airtight container or a bread bag on the counter for up to 2 days.