Tashkent Non (Soft, Fluffy Uzbek Bread)

Dissolve the yeast and salt in the warm water.
Mix whole wheat flour into the water until the mixture is smooth.
Add all-purpose flour a cup at a time and mix until smooth. Keep adding flour until you have a very soft dough. Turn out the dough onto a floured surface and knead it until the dough is smooth. It should be a little sticky but if it's sticking to your hands, just wet them a bit.
Place in a clean bowl and let rise, covered, in a warm spot for 2 hours.
Dust a surface with flour and break the dough up into 4 - 6 equal pieces (I prefer bigger loaves, but size does not alter the cooking time or final bread consistency much). Form the pieces into low-domed rounds, lightly cover, and allow to rise for 20 minutes.
While the loaves are resting, preheat the oven, preferably with some kind of baking stone, to 425u0b0F.
Just before baking, press your fist into the center of the dough and then pierce the center with a chekich or a fork in a 2-inch round pattern. Then brush the top of the bread with either milk, oil, or lard and sprinkle with nigella seeds (or any other seasoning you might want). Transfer to the baking stone and bake for about 15 minutes or until the crust is nicely browned. Spraying water into the oven once in a while has also shown good results making a slightly firmer crust.
Often the Uzbeks wipe the bread with oil or lard upon removing them from the oven (I don't). They're best if eaten immediately or within a few hours of baking. Piping hot, they are unbeatable!