Put the warm water into a bowl or cup. Stir the yeast into the water and set aside for 5 minutes, or until it starts to bubble up.
Mix flour, salt, and sugar in a large bowl.
Gradually pour the yeast water and oil into the dry ingredients. Stir well to bind, then knead for 5 to 10 minutes. The dough should be smooth and elastic when ready.
Place the dough into a large bowl that you’ve greased with oil. Place a damp tea towel over the dough and let it rise in a warm place for 1 1/2 to 2 hours, or until doubled in size.
Meanwhile, crumble the cheese into a large bowl. Cover with cold water to soak and help remove the salt.
Punch down the dough. Divide the dough into four equal-sized pieces.
Place the dough back into the bowl and let it rest for an extra 30 minutes.
Preheat oven to 450 F.
On a floured surface, roll each ball of dough into a disc about 10-inches in diameter.
Drain the akkawi cheese. Sprinkle about 1 cup of akkawi cheese over the dough. Sprinkle about 1/2 tablespoon of nigella seeds evenly over the cheese.
Transfer the dough to a cookie sheet or pizza stone and bake 20 minutes, or until the crust is baked and cheese is melted.