Prep time:3 hours
Cook time:20 mins
Total time:3 hours 20 mins
For the dough:
3½ cups all-purpose flour
1 tsp dry yeast
1¼ cups lukewarm water
1 tsp salt
1 Tbsp sugar
1 Tbsp vegetable oil
For the topping:
500g akkawi cheese, soaked and drained
2 Tbsp nigella seeds
Stir the yeast in the water and set aside for 5 minutes, or until it starts to bubble up.
Mix flour, salt, and sugar in a large bowl.
Gradually pour the yeast water and oil into the dry ingredients.
Stir well to bind, then knead for 5 to 10 minutes.
The dough should be smooth and elastic, and feel a bit like an earlobe.
Place the dough into a large bowl greased with olive oil.
Place a damp tea towel over the dough and let rise in a warm place for 1½ to 2 hours, or until doubled in size.
Meanwhile, grate the cheese into a large bowl. Cover with cold water to soak and help draw out some of the salt.
Punch down the dough.
Divide the dough into four equal-sized pieces.
Place the dough back into the bowl and let rest for an extra 30 minutes.
Preheat oven to 450F.
On a floured surface, roll each ball of dough into a disc about 10-inches or 25-cm in diameter.
Sprinkle about 1 cup of akkawi cheese over the dough.
Sprinkle about ½ Tbsp of nigella seeds evenly over the cheese.
Transfer the dough to a cookie sheet or pizza stone and bake 20 minutes, or until the crust is baked and cheese is melted.