Preheat the oven at 180°C.
Dissolve the yeast into the water and let it sit for roughly 5 minutes.
Gradually, add the yeast mixture to the flour, reserving some of it for dusting and kneading. Mix well, season it with salt and start kneading the dough onto a clean work surface. Sprinkle with more flour and continue adding as needed to get an elastic, workable dough.
Shape into a ball and place it into a bowl. Cover with a towel and let it rest for 20-30 minutes.
Deflate the dough and divide it into 10-12 pieces. Flatten each piece with your hands and place them onto a lined baking tray.
Mix the olive oil with the Aleppo pepper and sumac to make a delicious paste. Add dollops of the paste on each flatbread and spread evenly.
Bake for 8-10 minutes until golden brown. Serve sprinkled with fresh parsley leaves!