Dissolve the yeast and sugar in the lukewarm water, pour the mixture into the bowl of a food processor with a kneading attachment. Add yogurt and flour. Let everything knead well for about 5-7 minutes on a low setting. Finally add the oil and salt and mix well again. A viscous dough should result. If it is a bit too firm, just add a little more water and knead.
Cover the bowl with cling film and let rise in a warm place for 1 hour.
In the meantime, stir 100 ml of water with the leveled teaspoon flour in a small pan until lump-free, bring to the boil and briefly thicken. Put in a small container and let cool down.
Dust a work surface well with flour and place the risen dough on top. Put some flour on the dough and knead again well with your hands. Divide in half and shape each into a ball.
Cut two sheets of parchment paper to the size of the baking sheet and sprinkle lightly with a little semolina. Place the dough halves on top. Moisten very lightly with oil and cover with cling film. Let rise for another hour at room temperature.
Shortly before the end of the walking time, heat the oven to 250 ° C top / bottom heat. Remove cling film from one half of the dough and brush with the cooled flour-water mixture with a pastry brush. With a spatula or the back of a long knife, press the typical diamond shape deep (!!!) into the dough. Scatter sesame seeds on top as you like.
Bake the dough for about 10-15 minutes until it is golden brown. Then do the same with the second flatbread. Only press in the sample shortly before baking! We had a savory sheep's cheese cream and tuna cream with capers (from my cookbook).