In a small bowl, combine the yeast, warm water, sugar, and oil. Stir gently and let it stand for 5 minutes, until slightly foamy.
In a large bowl, whisk together the flour and salt. Make a well in the center.
Pour the yeast mixture into the well, add the nigella seeds, and mix until a shaggy dough forms.
Turn the dough onto a lightly floured surface and knead for 8–10 minutes, or until smooth and elastic.
Place the dough in a lightly greased bowl, turning to coat. Cover and let rise in a warm place (around 85°F) for 1 hour, or until doubled in size.
Punch down the dough and divide into 20 equal pieces. Roll each into a ball, then flatten into very thin rounds(about 1/8 inch).
Let the shaped rounds rest, uncovered, for 10 minutes.
Heat a heavy skillet (cast iron works best) over medium-high heat.
Cook flatbreads one at a time, until they blister and puff—about 1–2 minutes per side.
Stack finished flatbreads and cover with a clean towel to keep warm and pliable.
Serve immediately—or reheat briefly before serving.
To Store: Wrap cooled flatbreads in a clean kitchen towel and place in an airtight container. Store at room temperature for up to 2 days.
To Freeze: Stack with parchment between each, wrap tightly in foil or freezer wrap, and freeze for up to 2 months. Reheat on a dry skillet or in a low oven to restore softness.

Cook with defiance and devotion.