In a large mixing bowl, combine the flour and water with your hands until it becomes a shaggy dough, then knead it in the bowl for 7 minutes until it comes together to form a sticky dough. Cover the bowl with a towel or plastic wrap and rest for 10 minutes.

Add the salt, and knead again for 5 minutes. Cover and let it rest for 1 hour.

Turn out the dough onto a clean surface, and divide it into 12 equal pieces. Lightly flour the surface, and roll each portion into a ball. Transfer the dough to a lightly floured sheet tray, loosely cover and rest for 30 minutes.

Make the filling: add the zaatar or oregano, aleppo pepper, salt, garlic to a small bowl. Add the oil, and mix to combine.

Preheat a large cast iron skillet or griddle over medium heat on a stove or over a fire.

On a floured surface, roll out the pitas: Work with one piece of dough at a time, and keep the unused dough covered to avoid drying out. Use a rolling pin to roll the dough into a 6” circle, about ⅛” thick. Then using your hands, gently pick up the dough with your hands and shift your hands along all the edges of the dough, allowing the gravity to stretch the dough as thin as it can get without breaking. Evenly spread 1 tablespoon of the filling across one side of the dough, then fold it in half to make a semicircle shaped pita. Press down and seal the edges.

Cook the pita in the skillet for 4 minutes on each side, until the dough is browned and crispy. Transfer to a cooling rack, and repeat with the remaining pitas. Serve warm or at room temperature with yogurt and a drizzle of olive oil.