Combine the yoghurt, flour and 1 tsp salt in a bowl, mix until combined, adding water if needed to bring dough together. Turn onto a lightly floured board and knead until smooth (it will take about 5 minutes). Wrap in plastic wrap and set aside to rest for 15 minutes or you can refrigerate for up to 24 hours.
Divide the dough into 10 each pieces (about60g or¼ cup). Shape into balls and then roll out on baking paper until 15cm in diameter. Top each with sliced mushrooms and use your palm the press into the dough, then roll over the dough to secure. Layer the pieces of flatbread between sheets of baking paper until ready to cook.
Preheat a barbecue plate or frying pan on high until hot. Brush both sides of dough with oil and cook, mushroom side-down first for about 1 minute, or until bubbled up and charred, then turn and cook for a further 45-60 seconds.
To make thyme salt: Combine salt and thyme. To serve, Brush warm bread lightly with oil and sprinkle with thyme salt.
Serve topped with a dollop of Labneh and drizzle extra virgin olive oil.
Spread with smashed avocado, top with tomato and mixed lettuce.
Serve with beef, lamb or pork skewers, dollop yoghurt and mixed salad leaves.
Cut into pieces and serve with dips.
Serve with Indian curry.
Top with pulled Mexican pork, a dollop of chipotle mayonnaise and coleslaw.
Servings 10