Step 1

Combine garlic, sumac, red pepper flakes, coriander, cumin, and 1 tsp. salt in a small bowl. Arrange tomato slices in a single layer on a rimmed baking sheet and sprinkle garlic mixture evenly over top. Let sit at room temperature at least 30 minutes and up to 1 hour.

Step 2

Toss chickpeas and vinegar in a medium bowl; season with salt and pepper. Mash chickpeas with a fork until about half are smashed. Add shallot, parsley, and oil and toss to combine; season with salt and pepper. Set aside.

Step 3

Combine cucumber, yogurt, mint, and parsley in a medium bowl; season with hot sauce, salt, and pepper. Let sit at room temperature at least 15 minutes.

Step 4

Do Ahead: Yogurt sauce can be made 1 hour ahead. Cover and chill.

Step 5

Whisk baking powder, sugar, 2 cups flour, and 2 tsp. salt in a large bowl. Add yogurt and stir to combine (the yogurt’s acidity ensures a tender texture). Transfer dough to a lightly floured work surface and knead until mostly smooth, about 1 minute. Divide into 4 pieces, cover with plastic wrap, and let rest 15 minutes (this will make dough easier to roll).

Step 6

Working one at a time, roll out each piece of dough into a round about ⅛" thick. (Don’t stress: They don’t need to be perfect.) Heat 1 Tbsp. oil in a large skillet, preferably cast iron, over medium. Working one at a time, cook rounds of dough until underside is golden brown and flatbread is beginning to puff, about 2 minutes. Flip and cook until other side is golden brown, about 1 minute longer; transfer to a plate. Repeat with remaining oil and rounds of dough. Let cool slightly.

Step 7

Top each flatbread with yogurt sauce, chickpea mixture, and tomatoes. Drizzle with more oil and season well with salt and pepper.