Dough: stir sugar into ¾ cup warm water in a large bowl. Sprinkle in yeast and let sit until foamy, about 10 minutes. 

Add flour, yogurt, oil, and kosher salt to sugar mixture and mix until a shaggy dough forms (don't worry about any dry or unincorporated bits.) Cover bowl with a damp kitchen towel and let sit in a warm, dry spot until doubled in size, about 1 hour. 

Herby Topping + Assembly: While the dough is rising, roughly chop all herbs and pistachios and add to a bowl. Add Drizzle, lemon juice, vinegar, salt + pepper to taste. 

Stir until combined! And let sit while you make the flatbreads. 

Turn out dough onto a lightly dusted surface and divide into 8 equal pieces. Form into balls and, working with 1 ball at a time, roll out into 6-inch rounds about ¼ inch thick. 

Heat 1 tbsp Sizzle in a large skillet over medium-high. Working 1 round at a time and adding remaining 2 tbsp Sizzle as needed, cook flatbread until bubbles appear over surface, about 1 minute. Flip and cook until cooked through out, about 1 minute. 

Continue to cook, turning often, until browned in spots on both sides, about 1 minute longer. Transfer to a plate and wrap up in a clean kitchen towel to keep warm. 

Serve with a big spoonful of Chobani Yogurt, herby topping, and any other fun veggies you might have laying around. Enjoy!