Mix flour, yeast, nigella seeds, and salt in a bowl.
Add 120ml of water and 1½ teaspoons of oil and mix with fingers.
Gradually add remaining water and oil until a soft dough forms.
Knead the dough on an oiled surface for 5-10 minutes until smooth.
Place dough in an oiled bowl and leave to prove until doubled in size.
Preheat the oven to 250°C with a baking tray on the middle shelf.
Knock back the dough on a floured surface to remove air.
Divide the dough into 6 equal balls and roll into 3-5mm thick ovals.
Place dough ovals onto the hot floured baking tray.
Bake for 5-10 minutes until they just begin to colour.
Remove from oven and cover with a clean cloth until cool.