FOR THE DOUGH: In a small container stir together yeast & 1/4 cup warm water, then set asde for 5-10 minutes.
In a large mixing bowl, whisk together flour & salt, then make a well in the center & pour in the oil.
Work in the oil with your fingertips until completely absorbed, then add the yeast water & knead with your hands for several minutes.
Gradually add another 1/4 cup warm water & knead until dough is smooth & elastic, then form into a ball, cover with a damp cloth & leave in a warm place for 1 hour, or until doubled in size.
FOR THE TOPPING: In a skillet over medium heat, combine thyme, sumac & sesame seeds, stirring continuously until the aroma rises & the mixture is slightly toasted. Salt to taste & set aside to cool slightly.
In a small bowl, mix together all the topping ingredients.
Divide the dough into 4 equal portions & roll each into a ball.
Dip the first ball of dough in flour on all sides, then shake off the excess before rolling it into a thin disk about 1/8-inch thick.
Make a few dimples across the flat dough, pressing hard with the tips of your fingers (done to stop oil in the topping from running out during cooking), then spread a quarter of the topping over the disk of dough.
Place a nonstick skillet over medium heat & cook the dough in the skillet, topping side up, for 3-5 minutes or until bottom is crisp & lightly golden.
Repeat the procedure to make the rest of the breads.
Serve hot or warm, either plain or with some yogurt or . . .