Whole cumin seeds contain volatile oils locked within their structure—toasting and crushing releases these aromatics in a way that pre-ground cumin simply cannot match. Toast the seeds in a dry skillet over medium heat, shaking frequently, until they darken slightly and become fragrant (1-2 minutes). The transformation is unmistakable: the kitchen fills with warm, earthy aroma. Transfer immediately to prevent burning, then crush lightly with a mortar and pestle or the flat of a knife. The goal is texture, not powder—you want pieces that provide bursts of flavor and visual interest. Crushing releases the essential oils while leaving enough structure to toast further when the bread hits the hot pan, creating layers of cumin intensity throughout.