Dissolve the yeast with the sugar in approximately 150 ml lukewarm water, then mix with the flour, salt, oil and yoghurt and knead to a smooth dough.
Put in a warm place to rise (e.g the oven at 50°) for about 1 hour.
Knock back the dough (knead again briefly) and divide into 2 portions.
Shape each portion into an oval flatbread.
Mash the sheep's cheese with a fork and mix with the oil, parsley, lemon juice and garlic.
Spread on the dough and fold the sides up over the filling almost to the middle.
Place on a baking tray lined with baking parchment and bake in a preheated oven (225°C) for 20-25 minutes.