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First, make the salad. Add the tomato, cucumber, mint and olives to a large bowl, drizzle over a little balsamic vinegar and some extra virgin olive oil, then mix to combine. Season to taste.
Stir the crushed garlic into the yogurt and mix thoroughly, then season and set aside.
To make the dressing, put the oregano, thyme, olive oil and garlic in a jug and blend with a stick blender. Add the lemon juice, sumac, sesame seeds and some seasoning, and stir well.
Spread one side of each flatbread with 2 heaped tbsp of the za’atar dressing, then top each with a quarter of the feta.
Fold the flatbreads in half or roll up and lightly fry each on both sides in a dry griddle pan over a medium heat until lightly toasted and golden. Keep warm on a low heat in the oven while you fry the others.
Serve with a pile of the Turkish salad, garnished with a dollop of garlic yogurt.