In a large mixing bowl, dissolve 1½ teaspoons instant dry yeast with 1 cup lukewarm water and 1 tablespoon sugar.Add 2½ cups all-purpose flour and 1 teaspoon salt and stir with a wooden spoon till combined.
Transfer onto a worktop and knead for about 5 minutes till soft and elastic.If the dough is too sticky, add some extra flour, a little at a time.
Put the dough into a well-oiled bowl. Cover with a damp kitchen cloth, leaving enough space between the dough and the fabric.Let proof in a warm place for 1 ½ hours or until it doubles in volume.
Transfer to a clean worktop and fold it four times.Cut into four pieces, and shape them into balls. Cover with a baking dish turned upside down and let it rest for 30 minutes.
Preheat the oven to 480°F or 250°C.Flatten the dough on a lightly floured surfacepressing down with the tip of your fingers from the center and outwards.
TOMATO MOZZARELLA TOPPING
Arrange the flatbreads on a baking tray lined with parchment paper.Add some choppedmozzarella, freshtomatoslices, cover with more mozzarella, season with a pinchofsalt, olive oil, and oregano.Alternatively, add pizza sauce on flatbread, cover with chopped mozzarella, a drizzle of oliveoil, and a pinch of oregano.
Bake in the lower rack of a preheated oven at 480°F or 250°C for 5 to 7 minutes, then use the broiler function for the last minute to make it golden-brown on top.
HUMMUS TOPPING
Arrange flatbreads on a baking tray lined with parchment paper and pierce with a fork.Bake in a preheated oven at 480°F or 250°C for 5 to 7 minutes.
Spread a generous layer of hummus. Add crumbled falafel.Drizzle with tahini sauce, top with pickled red onions, and garnish with fresh parsley, olive oil, and sumac.