In a small bowl, combine the warm milk, active dry yeast, and granulated sugar. Let it sit for 5 to 10 minutes until frothy to ensure the yeast is active.

In a large mixing bowl, whisk together the fine semolina, all-purpose flour, and salt. Create a well in the center of the dry ingredients.

Pour the activated yeast mixture, melted butter, vegetable oil, and the whole egg into the well. Mix with a wooden spoon or your hands until a shaggy dough begins to form.

Turn the dough out onto a clean work surface and knead for 8 to 10 minutes until it becomes smooth, elastic, and slightly tacky. Alternatively, use a stand mixer with a dough hook on medium speed for 5 to 7 minutes.

Form the kneaded dough into a ball and place it in a lightly oiled bowl. Cover with a damp kitchen towel and let it rise in a warm, draft-free place for about 1 hour, or until doubled in size.

Punch down the dough to release the air and transfer it to a parchment-lined baking sheet. Gently press and flatten the dough into a large round disc, about 1/2-inch thick. Cover lightly and let it rest for another 30 minutes.

Preheat your oven to 400°F (200°C). In a small bowl, whisk together the egg yolk and 1 tablespoon of milk to create an egg wash, then brush it evenly over the top of the risen loaf.

Score the top of the bread lightly with a sharp knife in a decorative diamond or cross pattern. Sprinkle the surface evenly with the sesame seeds and nigella seeds.

Bake in the preheated oven for 20 to 25 minutes, or until the bread is a deep golden brown and sounds hollow when tapped on the bottom. Let it cool on a wire rack for at least 15 minutes before slicing and serving alongside your favorite hearty stew.