In a large bowl, combine flour, salt, yogurt and oil.
In a shallow bowl, combine warm water with sugar and stir to combine.
Sprinkle yeast on top and leave for a few minutes, until it becomes foamy.
Add to flour and knead for 5-10 minutes until you have a dough that is smooth and elastic.
Place in a lightly greased bowl. Cover with plastic wrap and a kitchen towel. Leave to rise in a warm place until doubled in size, up to 2 hours.
Preheat oven to 425 F. Sprinkle a little semolina or cornmeal on a cookie sheet.
In a small bowl, combine the parsley and mint and stir to combine.
Divide dough into 2 pieces.
On a lightly floured surface, roll out each dough to a 7-8”” oval
Brush the top with olive oil.
Sprinkle alleppo pepper on top.
Sprinkle with chopped herbs.
Add sliced tomatoes on top.
Sprinkle broccoli on top.
Add manouri on top.
Transfer to prepared cookie sheet.
Bake for 20 minutes.
Garnish with pomegranate seeds.
Slice and serve.