In a large mixing bowl combine the yogurt and boiling water. Stir to combine and allow to cool to just warm so that it’s not too hot to kill the yeast (105-110F). Add the yeast and whole-wheat flour. Stir and cover for an hour or two, until well bubbly.
Add the salt and the bread flour and thoroughly combine. Allow to rest and then using a dough scraper, the dough hook of a mixer, or your hands (The dough is wet so I usually use a dough scraper) knead or fold the dough until it is smooth and elastic. Allow to rise until doubled in volume.
Pre-heat the oven to 425
Place the dough in a well-oiled 9 ½ by 14 baking pan and press dough out to the shape of the pan. Allow to rise for another twenty-thirty minutes. Dimple the dough with your fingertips. Sprinkle the bread with the seeds and pepper flakes.
Bake for 25-30 minutes, until golden brown.
Tangy Yogurt Flat Bread with charnushka seeds https://www.recipefiction.com/2015/04/tangy-yogurt-flat-bread-with-charnushka-seeds.html