Step 1

Dissolve yeast in ¼ cup lukewarm water mixed with 1 teaspoon sugar, stir and let stand 5-10 minutes, until yeast foams vigorously.

Step 2

Mix flour, honey and oil in the bowl of a stand mixer fitted with dough hook. Add yeast and the rest of the water and knead for 2 minutes. Add salt, baking powder and nigella seed (if using) and continue to knead on medium-high speed for 5 minutes. If dough is too stiff, add a couple of tablespoons of water at a time. Remove bowl from mixer, cover with plastic wrap and let stand in a warm place for 2-3 hours, until dough doubles in volume.

Step 3

Grease a tall oven-proof pot 7-8 inches in diameter, or layer it with parchment paper. Pour dough in, cover with towel and let stand for 30 minutes more until it rises again.

Step 4

Preheat oven to 350 degrees F (180 degrees C).

Step 5

Put a round piece of parchment paper on top of the dough, to prevent not from touching the aluminum foil. Cover pot tightly with greased aluminum foil and top with a baking sheet and bake for 30 minutes. Now flip the pot over onto the baking sheet (so the bread is upside down) and bake for another 30 minutes.

Step 6

Remove bread from oven, flip bread out of the pot, let cool and serve warm or at room temperature.