-
1
Pour the warm water in a large bowl, sprinkle in the yeast and stir to dissolve.
-
2
Whisk in 3 cups of flour and stir to create a batter. Let the mixture sit, loosely covered, for a couple of hours (or even overnight) to develop the glutens and flavor.
-
3
When ready, sprinkle in the tablespoon of salt, and another 2 cups of flour, incorporating well.
-
4
Pour yet another cup of flour onto a floured surface or board. Make sure your hands are well floured at all times throughout the process, dump the dough into the pile of flour and start incorporating it.
-
5
Knead the dough, adding more flour as needed, until the dough is no longer sticky, but smooth and elastic. This will take anywhere from 5 - 8 minutes.
-
6
From this point on, it's much the same as pizza dough. Form the dough into a ball, put it in a large, lightly oiled bowl, cover with a clean dishtowel and place it somewhere for about 2 hours to rise.
-
7
While it's resting / rising, place your pizza stone in the upper third of your oven to heat and set the temp to 450F.
-
8
After the dough has rested, turn it out onto a well floured surface, and with well floured hands, form the dough back into a ball, and cut it into 8 equal pieces by cutting it in half, then half, then half - you get the idea.
-
9
On a floured pizza peel, or board, roll or stretch a piece of dough into a 9 -10 inch circle, and form a very slight rim using your fingers. Since you probably don't have a durtlik, simply use a fork to prick the dough all over. If you have a meat tenderizer with a patterned bottom, you could use that too.
-
10
From above, scatter sea salt and cumin seeds evenly over the top of the dough.
-
11
Place the peel onto the pizza stone and slide the Nan onto it. Cook for about 8-9 minutes until golden. Repeat for the other breads.
