These flatbreads are a hybrid version of a more traditional Turkish style flatbread that would normally be cooked in a frying pan. Its so much easier and quicker to cook these in the oven as you can cook several at a time.
A pizza stone makes for the best result but you can cook them on oven trays that you preheat in the oven as well.

The combination of the yeast, as well as the yoghurt, results in a lovely soft dough with a slightly sour taste. Great for wraps or for dipping . Roll them in circles or in long ovals  on baking paper for easy transfer to the stone or tray.

Place a pizza stone ( or oven trays if you dont have a stone) into the oven and Preheat oven to 260C Fan Assisted or Bottom + Fan Forced Function. Let the stone heat up . This can take up to 45 minutes if your stone is on a wire rack in your oven .  If you have a Smeg Oven with the Smeg Baking stone it will only take 5 minutes after the oven has come up to temperature. If using oven trays, they will be ready when the oven is up to temperature

Combine all the ingredients except the dukkah in the bowl of a stand mixer and knead with the dough hook for 7 minutes or until dough is soft and comes away from the bowl .
Rest for at least 30 minutes then divide the dough into 8 pieces.
Rest again for 15 minutes under a cloth .
Roll out each piece of dough to 3-4 mm thick circle or long oval on baking paper.
Brush with olive oil and sprinkle with Dukkah if using.
Transfer to hot stone or tray in oven  and cook for 4-6 minutes. The breads will puff up as they cook .
Remove when they are starting to turn golden brown in spots.