Combine all ingredients.

In 1-cup measure combine water, sugar and yeast, stirring, until yeast dissolves. Let yeast proof for 10 minutes or until mixture looks foamy. 

In large bowl, whisk flours, baking powder, baking soda and salt. In medium bowl, whisk milk, yogurt and yeast mixture until blended. Add wet ingredients to flour mixture; mix by hand until dough comes together into a slightly sticky ball. Cover with plastic wrap and let dough rest for 1 hour or as long as overnight in the refrigerator. 

Divide dough into 12 balls. On a lightly floured surface, roll each ball into an oval shape about 1/4-inch thick. 

Heat a heavy skillet, over medium heat. Brush both sides of dough lightly with olive oil and place in skillet. Cover and cook for 1 minute or until brown and dough begins to bubble up. Flip bread over. Spread some zahtar over top. Cook 2 to 3 minutes or until bread is cooked through. 

Cut on the diagonal into strips.