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1
In a medium bowl, combine the yeast, sugar, and 2 tablespoons of warm water and let sit, about 5 minutes.
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2
Stir in 2 tablespoons of the flour and let sit until billowy and soft, about 20 minutes.
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3
Put the remaining 2 cups of flour and salt in the bowl of a stand mixer.
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4
Add 3/4 cup of warm water, the olive oil, and the yeast dough mixture to the bowl.
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5
Mix on low to medium speed until a smooth dough forms, about 6 minutes.
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6
Transfer the dough to an oiled bowl, cover with plastic wrap, and let rise until doubled in size, about 1 hour.
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7
Preheat the oven to 350 and line a large baking sheet with parchment paper and drizzle with olive oil.
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8
Transfer the dough to a work surface and divide it into two pieces, forming into balls.
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9
Flour each ball and cover with plastic wrap and let rest for 20 minutes.
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10
Roll each ball of dough into a 12-inch round oval.
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11
Place the rolled out dough onto the olive oil-drizzled parchment, brush the surface of the dough with olive oil, and bake for 8 to 10 minutes, or until lightly golden on the edges.
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12
Meanwhile, in the bowl of a small food processor, combine the pepperoncini and a 1/4 cup of their liquid brine; add the tahini, lemon juice, garlic, honey, and season with salt.
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13
With the processor running, slowly drizzle in the olive oil and process until the pepperoncini are finely chopped and smooth.
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14
Pour the dressing into a bowl and set aside.
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15
Arrange the tomato slices over the warm flatbreads, top with the cucumbers, gherkins, and drained currants.
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16
Pour over the dressing, sprinkle with the crumbled feta, oregano leaves, zaatar seasoning, and flaky sea salt.
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17
Slice into strips and serve.
