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Mix salt into the yogurt, then add flour and baking powder. Stir until shaggy, then knead 1–2 min on a floured surface. Return to the bowl, cover, and rest.
Preheat oven to 220 °C with baking sheets inside.
After 15 min rest, divide dough into 4 pieces and shape into rough balls. Coat each in flour and roll out very thin. Brush or sprinkle with za’atar and olive oil.
Carefully transfer to hot baking sheets and bake 7–9 min until bubbly and golden. Bake in two batches if needed, keeping the second batch hot in the oven.