FETA-OLIVE STUFFED FLATBREAD

Steps:

• For dough: Sprinkle yeast and sugar over ¼ cup warm water in large bowl and proof (let stand until foamy).
• Mix remaining ¾ cup water and yoghurt into yeast mixture.
• Add 2 tblsps oil and 1 tsp salt.
• Mix in flour, ½ cup at a time.
• Knead until dough is smooth and elastic, adding more flour if dough is sticky, about 8 minutes.
• Lightly oil large bowl, add dough, turning to coat.
• Cover with damp cloth and let rise in warm, draft-free area until double in size, about 1 hour.
• Punch dough down.
• Cover with plastic wrap and refrigerate overnight.
• Preheat oven to 400 degrees F (200C).
• For filling: Lightly oil 13 inch pizza pan.
• Turn dough out onto lightly-floured surface.
• Divide dough in half.
• Roll one piece out to ¼ inch thick round.
• Transfer to pan.
• Sprinkle filling ingredients over, leaving ½ inch border all around.
• Roll out remaining dough.
• Place over filling.
• Press edges to seal and press dough down to flatten slightly.
• Bake bread until top is light brown, about 25-30 minutes.
• Cool slightly.
• Serve warm or at room temperature.