Overnight Afghan bread with labne and black garlic

1.For labne, combine yoghurt and 2 tsp sea salt flakes in a bowl. Spoon into a sieve lined with muslin over a bowl, cover with plastic wrap and refrigerate until thick and liquid drains (12 hours or overnight). Discard liquid and refrigerate labne until required.

2.Whisk yeast, 200gm bread flour and 200ml room-temperature water in a bowl, cover with plastic wrap and set aside at room temperature until bubbling with a slightly fermented smell (about 12 hours). Transfer to an electric mixer fitted with a dough hook, then add remaining flour, 110ml lukewarm water and ½ tbsp salt, and knead until dough is smooth and slightly sticky (8-10 minutes). Transfer to a lightly oiled bowl, cover with plastic wrap and set aside to prove (2½-3 hours).

3.Preheat oven to 250C and place a heavy tray in oven to heat. Knock back dough on a floured surface, roll to a round of about 30cm diameter, transfer to a sheet of baking paper and, with wet hands, stretch dough to your desired shape, pressing the top to form indentations. Spray or brush with water, scatter with nigella seeds, onion flakes and sea salt flakes, then slide onto prepared baking tray and bake until golden and cooked (14-16 minutes). Cool briefly, then serve with labne drizzled with olive oil and black pepper, cress and black garlic to spread on bread.