In a bowl combine the yeast (4g) and warm water (180g). If using active (not instant) yeast, let sit 10-15 minutes until bubbly. If using instant (not active) yeast, continue to the next step right away.
Add the flour (300g). On opposite sides of the flour, add the salt (6g) and sugar (4g).
Mix into a dough by hand or with a stand mixer, 6-10 minutes.
Put into an oiled bowl, cover, and let rise 45-60 minutes. Won't be doubled, but should be puffy.
Put a large cast-iron pan onto your largest burner on medium-high heat.
While the pan is heating, divide into 6 pieces (should be around ~80-85 grams each) and roll flat.
Cook each piece of dough for ~2 minutes per side.
Notes
Nigella seeds add an oniony tang to the pita and can be found in Middle Eastern and Indian markets.