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1
In the bowl of a standing mixer fitted with the dough hook, combine 2 cups of lukewarm water with the yeast and let stand for 5 minutes.
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2
Add the 4 cups of bread flour and 2 teaspoons of salt and mix at medium speed until a loose dough forms.
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3
Increase the speed to medium-high and mix until the dough is supple and smooth, about 6 minutes.
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4
Transfer the dough to a lightly floured work surface and knead for 1 minute.
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5
Transfer the dough to an oiled bowl, cover with plastic wrap and let stand in a draft-free spot until doubled in volume, about 1 hour.
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6
Punch down the dough and form into 2 ovals.
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7
Transfer the ovals to an oiled baking sheet, cover with a sheet of oiled plastic wrap and let rise for 1 hour.
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8
Meanwhile, in a small saucepan, combine the all-purpose flour with the sugar, 1 teaspoon of vegetable oil and 1/2 cup of water.
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9
Cook the flour paste over moderate heat, whisking, until thickened, about 2 minutes.
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10
Let the flour paste cool.
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11
Preheat the oven to 450 and set a pizza stone on the lowest rack.
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12
Let the stone heat for at least 30 minutes.
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13
Generously sprinkle a pizza peel with semolina.
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14
Punch down 1 piece of the dough and transfer it to a lightly floured work surface.
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15
Press the dough to a 14-by-5-inch rectangle, then transfer to the peel; shake the peel lightly to make sure the dough doesnt stick, adding more semolina if necessary.
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16
Using your fingers, press 5 deep lengthwise ridges into the dough.
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17
Rub about one-third of the flour paste over the surface and sprinkle with half of the nigella and sesame seeds.
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18
Slide the dough onto the hot stone and bake for about 18 minutes, until golden and risen.
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19
Repeat to make the second loaf (there will be some paste leftover).
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20
Serve warm.
