Step 1

In the bowl of a stand mixer, whisk together 1 cup of the warm water, the yeast, honey and 137 grams (1 cup) of the flour. Cover and let stand at room temperature for 30 minutes; the mixture, called a “sponge,” will rise slightly and become bubbly.

Step 2

To the sponge, add the remaining 411 grams (3 cups) flour, remaining 1 cup warm water and 3 tablespoons of the oil. Using the dough hook, mix on medium for 5 minutes, scraping the bowl as needed. Add the salt and knead on medium until a sticky, batter-like dough forms (it will not clear the sides of the bowl), about another 5 minutes, scraping the bowl as needed. Detach the bowl from the mixer. Scrape the sides of the bowl. Cover the bowl with a kitchen towel and let rise at room temperature until doubled, 1 to 1½ hours. Meanwhile, drizzle the remaining 2 tablespoons oil onto a rimmed baking sheet, then brush to coat evenly.

Step 3

When the dough has doubled, generously dust the counter with flour, then turn the dough out onto it; divide in half. Shape each portion into a smooth ball, flouring your hands as needed. Set a dough ball on each side of the prepared baking sheet, cover with a towel and let rest 15 minutes. Meanwhile, heat the oven to 475°F with a rack in the middle position.

Step 4

Using your hands, gently pat and flatten each portion into a 10-by-7-inch oval, taking care not to press out all of the air. Re-cover with the towel and let rest for 20 minutes; it’s fine if the ovals end up touching.

Step 5

Gently brush one portion of the dough with egg. Imprint a series of dimples, spaced about 1 inch apart, into the oval by firmly pressing your fingertips straight down into the dough. Again using your fingertips, imprint another series of dimples, also spaced about 1 inch apart, perpendicular to the first set, creating a rough grid pattern in the dough. Brush the second dough portion with egg and dimple it the same way as the first.

Step 6

Sprinkle the ovals with the nigella seeds. Bake until light golden brown and well risen, 16 to 18 minutes. Cool for about 5 minutes on the baking sheet, then transfer to a wire rack. Serve warm or at room temperature.