In a large mixing bowl, sift together the all-purpose flour, instant yeast, granulated sugar, and kosher salt. Whisk until well combined.

Gradually add room temperature water to the dry ingredients, mixing until a rough dough forms. Knead using a stand mixer on medium-high for 8-10 minutes.

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm spot for about 1 hour, or until it doubles in size.

Punch down the risen dough gently, transfer to a floured surface, and divide into two pieces. Shape each into a ball, then roll each ball into a circle about 1 cm thick.

Preheat your oven to its highest setting, around 225°C (440°F). Place a baking stone in the oven to heat up.

Whisk together egg yolk, yogurt, and a splash of water for the egg wash.

Press indentations on the dough rounds, brush with egg wash, and sprinkle sesame and nigella seeds over them.

Transfer the shaped dough to a baking sheet and bake for 15-20 minutes or until golden brown and hollow sounding when tapped.

Remove from oven, optionally brush tops with olive oil, and allow to cool slightly before serving warm.