Back to 8 servings 420 g bread flour, plus extra for dusting 60 g whole wheat flour, for a nutty aroma 330 g warm water, 100-104°F (38-40°C) 60 g plain yogurt, full-fat preferred 18 g olive oil, about 1 1/2 tablespoons 8 g granulated sugar, about 2 teaspoons 10 g fine sea salt, about 1 3/4 teaspoons 7 g instant yeast, about 2 1/4 teaspoons 6 g nigella seeds, about 2 teaspoons 6 g toasted sesame seeds, about 2 teaspoons 30 g all-purpose flour, for bench dusting as needed 60 g water, for brushing before topping
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1 Step 1: Put a baking steel or stone on the oven's middle rack and heat the oven to 500°F (260°C), letting it come fully up to temperature over 45 minutes. Cover a baking sheet with parchment paper.2 Step 2: Whisk the bread flour, whole wheat flour, sugar, salt and yeast in a large bowl. Add the warm water, yogurt and olive oil and mix until a shaggy dough forms, about 2 minutes.3 Step 3: Cover the dough and rest it for 10 minutes. Knead by hand for 8 to 10 minutes until smooth and elastic, or for 6 minutes on medium-low in a stand mixer.4 Step 4: Oil the bowl, return the dough and cover. Let it rise at 75-80°F (24-27°C) for 60 to 75 minutes, until doubled. A floured fingertip pressed in should spring back slowly, leaving a faint dent.5 Step 5: Divide the dough into 8 pieces of about 110 g each. Shape into tight balls, cover and rest for 15 minutes.6 Step 6: Stretch each ball on a lightly floured surface into a 9 to 10 inch (22-25 cm) oval about 3 to 4 mm thick. If the dough resists, rest it a few minutes longer. Brush or spritz the surface with water, sprinkle with nigella and sesame seeds, and dimple the surface with your fingertips.7 Step 7: Bake two breads at a time on the hot steel or stone for 2 minutes. Then turn on the broiler to high and broil 30 to 60 seconds, until blistered and pale golden. Each batch takes about 2 1/2 to 3 minutes.8 Step 8: Stack the hot breads and wrap them in a clean kitchen towel for 10 minutes to trap steam and keep them soft.getsaucepan.com/r/a753047e-f4f8-548f-a2ae-0fe18e73d125
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