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Bloom your yeast: In a small bowl, mix the sugar, yeast, and half of the warm water. Let it sit for 5–10 minutes until bubbly and fragrant.
Make your shaggy dough: In a large bowl, combine flour, yogurt, za’atar, olive oil, salt, and the remaining water. Stir in the bloomed yeast mixture. Mix with a wooden spoon or your hand until a shaggy, sticky dough forms.
Bulk ferment (aka: the nap): Cover the bowl with a damp towel or plastic wrap. Let rise in a warm spot for 90 minutes or until doubled.
Divide + rest: Oil your work surface generously. Punch the dough down, divide into 16 rough balls, and let them rest for 10 minutes.
Stretch + cook: Heat a pan hot hot hot. Oil your hands, flatten and stretch each dough ball into a thin oval. Place onto the hot pan and cook 1–2 minutes until bubbly, golden, and charred in spots. Flip and repeat.
Top like you mean it: Brush with more olive oil and hit it with nigella seeds for that extra flair.
Freezing & Reheating Tips: Let bread cool completely before freezing. Wrap tightly in foil or a freezer bag. Reheat straight from frozen in a hot oven or toaster oven.