In a bowl or a food mixer, like I used, mix together the flour, yeast, nigella seeds and salt.
Add the olive oil and then the water little by little, you may not need to add all of it so go slowly.
Mix until until all the flour comes away from the sides.
Lightly oil your work surface and turn out you dough and knead for 5-10mins. I kneaded mine in the mixer for around 5 minutes then turned out onto an oiled surface and kneaded for a further 2 or 3 minutes.
The dough should become smooth and not sticky.
Once a smooth dough is achieved, place into a clean, oiled bowl.
Spray with some more oil and place cling film lightly over the top and leave to prove until doubled in size.
Preheat oven to 250C (475F) and place a baking tray or stone in the oven.
Once the dough has doubled in size, tip it out onto a work surface dusted with flour.
Knock it back by folding it over inwards over and over until all the air has been knocked out.
Split the dough into 8-12 balls and roll each ball into an oval shape about 3-5mm thickness.
Remove the hot tray from the oven, dust with flour and place the pita breads on top
Cook for 5-10 minutes, or until they turn a nice golden colour.
Once cooked remove from oven, cover with a clean tea towel and let cool.