1) Prepare the starter Mix the fresh yeast with lukewarm water so that the yeast can dissolve, then add flour, sugar, and salt and briefly stir with a spoon, then knead well with your hands until a dough forms. Let it rest for about 30 minutes. Now shape into a ball and let it rise covered overnight in a warm place. The next day, divide the dough into 3 portions and shape them again into balls, cover with a cloth and let them rest and rise again for another 3 hours. 2) Prepare the Roo-Mal Mix cold water and flour in a pot and bring to a brief boil until a lump-free and thick, paste-like mixture forms; allow to cool again. 3) Shape and bake the flatbreads Sprinkle the work surface with semolina and shape the dough into three elongated oval flatbreads about 1 cm thick. For the pattern, there are several variations: press indentations with your fingertips, make elongated grooves with the edge of your hand, or press diamond-shaped grooves - depending on the desired look. Carefully brush the surface and edges with Roo-Mal and sprinkle with sesame, black sesame, and cumin, let rest briefly, and then bake. The smooth back of the Vision Grill - grilling plate or the non-stick baking tray is good for baking. Barbari tastes best still warm with feta cheese, nuts, and honey or with garlic yogurt and herbs, but of course also as a side dish to main courses.