Add the all-purpose flour, salt, instant yeast, lukewarm water, sugar, olive oil, and plain yogurt to a large mixing bowl.

Bring the dough together using a hook attachment on a stand mixer or a wooden spoon/rubber spatula. You can also knead it by hand. Knead together for 2 to 3 minutes until you have a soft, elastic dough. It should be a bit sticky but not difficult to handle. If it is too sticky, add a tablespoon of flour as needed.

Transfer the dough to a greased bowl, cover it, and let it rest in a warm place for an hour or until double in size.

While the dough rests, prepare the cheese filling. Combine mozzarella cheese, feta cheese, parsley, egg, onion powder, mint, Aleppo pepper, black pepper, garlic powder, and nigella seeds in a bowl.

Set aside until assembly.

Preheat oven to 475°F.

After an hour, punch down the dough and divide it into 12 equal portions, pinching each piece into a tight ball.

Stretch each piece out longways and then shape it into an oval/football shape.

Add a generous amount of cheese filling to the center and fold over the left and right sides while pinching the top and bottom to create a shape that looks like a boat. Transfer to a baking sheet lined with parchment paper. Brush the edges with milk or heavy cream. Repeat with the rest.

Bake in the oven for 10 to 12 minutes until golden brown on the edges.

Take out of the oven, allow to cool for a few minutes, and then enjoy warm!