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1
In a medium bowl, mix the water with the yeast and let stand until foamy, about 10 minutes.
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2
Stir in the flour.
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3
Cover loosely and let stand overnight.
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4
In a large bowl, mix 1/4 cup of the water with the yeast and sugar and let stand until foamy.
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5
Add the yeast mixture, the remaining 1 cup of water and the olive oil.
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6
Stir in the flours and salt until a dough forms.
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7
Turn the dough out onto a lightly floured work surface and knead until smooth.
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8
Place the dough in a large, oiled bowl, cover with plastic wrap and let stand until doubled in bulk, about 3 hours.
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9
Place a baking stone on the bottom of the oven and preheat the oven to 450.
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10
Punch down the dough and divide it into 4 pieces.
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11
Flatten each piece into a round.
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12
Cover them with plastic and let rise until puffy, about 30 minutes.
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13
Sprinkle a pizza peel with cornmeal.
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14
On a floured work surface, with wet hands, flatten each round into an 8-by-10-inch oval.
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15
Make 6 or 7 deep grooves with your fingertips down the length of each oval.
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16
Sprinkle the ovals with the nigella seeds.
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17
Slide the ovals onto the peel, then onto the hot stone in the oven.
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18
Bake until crisp on the bottom, about 10 minutes.
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19
Serve warm.
