Put the warm water in a bowl. If using instant yeast, add and move on to the next step. If using active (non instant) yeast, add to the warm water and let sit for 10-15 minutes until bubbly.
Add the flour and salt. Mix with a spatula or spoon until a shaggy dough forms.
Use your hand (I wear a glove) to knead the dough just until the flour is absorbed into the water and you have a sticky ball. Should take 30-60 seconds. Drizzle a little olive oil over the top, turn to coat, cover the bowl with a tea towel -- or a shower cap -- and move to a warm place to rise for 90 minutes or so.
Turn the dough out onto a lightly floured surface. Knead a bit to form a ball. Divide into 6 equal pieces -- each portion should weigh 71-72 grams, 75-76 grams if using the nigella seeds. Using flour to prevent sticking, ball up each portion. Cover with oiled plastic wrap and a tea towel and let rest 30 minutes.
Put a baking stone in the oven and heat to 475°F or 450°F Convection (if your stone will take it, go higher, but then you may have issues with the parchment).
Flatten each ball and gently roll out with a rolling pin until you have a 6" round. Do not be so aggressive with flattening to lose the air pockets. Put each round on a piece of parchment paper and let rest for 15-20 minutes.
When the oven has heated, use a peel to put one round at a time -- parchment paper and all -- onto the baking stone. Should be able to do 2-3 at a time. After 5-10 minutes the bread should be lightly golden and puffed up. Remove, move to a towel-lined bowl, and close the towel to keep the heat in. Repeat with the remaining bread.