Grilled Flatbread with Zatar and Yogurt Sauce

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Flatbread:

2/3 ounces wet yeast

5 cups warm water

3 pounds 6 ounces flour

1 tablespoon plus 1 teaspoon salt

Zatar:

1/2 cup minced shallots

1/4 cup sumac

3/4 cup toasted sesame seeds

1/2 cup chopped Italian parsley leaves

1/2 bunch chopped fresh thyme leaves

1 1/2 cup extra-virgin olive oil

Yogurt Sauce:

1 quart goat yogurt, drained in cheesecloth for at least 4 hours or overnight, refrigerated

1 tablespoon toasted, ground cumin seeds

1/2 tablespoon chopped garlic

1/4 cup chopped mint leaves

1/4 cup chopped cilantro leaves

1/6 cup extra-virgin olive oil

Salt and pepper