In a bowl, combine the warm water, sugar, and yeast. Let sit for a few minutes until foamy.
In a large bowl, mix the flour and salt. Add the Greek yogurt, olive oil, and yeast mixture.
Mix until a dough forms. Knead lightly and shape into a ball.
Cover and let rise in a warm place for 1 hour, or until doubled in size.
Divide into 6–8 portions and shape into balls. If the dough is too sticky, add a little flour. Cover and let rest again for about 15 minutes.
On a floured surface, roll each ball into a thin circle (about ¼ inch thick).
Heat a skillet over medium heat, drizzle with olive oil, and cook each flatbread for 2–3 minutes per side, until bubbles form and golden spots appear.
Keep warm under a clean kitchen towel.
For the Toppings
Preheat the oven to 425°F.
Spread the bell peppers and red onion on a baking sheet. Drizzle with olive oil and white balsamic vinegar, sprinkle with dried oregano, season with salt and pepper, and roast for 12–15 minutes.
For the halloumi, heat a skillet over medium heat with a drizzle of olive oil. Cook slices for 2–3 minutes per side until golden.
In a bowl, toss together the cherry tomatoes, cucumbers, and red onion. Add a drizzle of white balsamic vinegar and a pinch of salt.
Prepare all toppings and let everyone build their own flatbread. Spread with hummus, pesto, or yogurt.
Top with grilled vegetables, halloumi, cucumber salad, or prosciutto. Finish with crumbled feta, arugula, Parmesan shavings, or fresh herbs.
