Combine yeast with sugar and salt in a medium bowl; add about 500 ml of water; stir to dissolve sugar, salt and yeast; let stand about 10 minutes or until bubbles appear on surface; add oil, bishop's weed and coriander to yeast mixture; put the flour in the yeast mixture and combine to form soft dough by hand; knead about 10 minutes or until dough is smooth putting water when needed. Make sure the mixture is not firm. Add black cumin seeds and knead as to make sure that seeds are evenly distributed; cover and stand in warm place for about 1 hour or until dough has doubled in bulk.

Preheat oven to moderate (180°c) temperatures; place half of the banana leaf into a 30 cm deep baking pan making sure that every surface of the pan is covered; pour mixture into the pan and carefully wrap it with the banana leaf. Cover top of mixture with the remaining leaf; give it a few minutes to rise more; bake for 55 – 60 minutes. Remove from pan and peel the banana leaf.