Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

In a large mixing bowl add the water, yeast, salt, and sugar. Mix lightly with a fork to get all the yeast in the water and allow to rest for about 10 – 12 minutes until the mixture begins to get foamy.
Add the egg and yogurt to the mixture and incorporate well. Then slowly mix in flour until a ball of dough forms.
Transfer the dough onto a lightly floured surface and Time for a dough a massage. Kneading is as simple as pushing the dough away from you with the heel of your palm, folding it over itself with your fingers, and pulling it back. This process helps develop gluten & gives a nice chewy texture.knead for a few minutes until the dough is smooth and not sticky. Place in a bowl and allow to rest.

Once the dough has rested and doubled in size, cut the dough into four equal portions, rolling each into a ball.
Lightly flour work surface. Using a rolling pin, roll each dough ball to about a 9 inch long oval and about an ⅛ inch thickness.
Brush the flatbread with olive oil and top with desired toppings. Bake at 400°F until golden brown, about 9 – 12 minutes.