Ingredients

• 4 cups water

• 1 tablespoon plus 1/4 teaspoon kosher salt, divided, plus more to taste

• 1 small russet potato, peeled and cut into 1-inch pieces (about 1 1/4 cups)

• 1 tablespoon olive oil

• 1/4 cup finely chopped yellow onion

• 1 ½ ounces feta cheese, crumbled into small pieces (about ⅓ cup)

• ¼ teaspoon black pepper

• ¼ teaspoon crushed red pepper

• 6 cups lower-sodium chicken broth

• 1 cup uncooked pearl barley (about 7 ounces)

• 1 cup drained and rinsed canned chickpeas

• 32 ounce plain whole-milk yogurt (about 3½ cups)

• 3 tablespoons all-purpose flour

• 2 large egg yolks

• 2 cups cold water

• Kosher salt, to taste

• Dried mint leaves and black Urfa biber (Urfa pepper), for garnish

• 1 ¼ cups whole milk, warmed

• ¼ cup warm water

• 1 tablespoon powdered sugar

• 1 (1/4-ounce) envelope active dry yeast

• 4 cups all-purpose flour (about 17 ounces), divided, plus more for work surface

• 1 teaspoon kosher salt

• 3 tablespoons olive oil, divided

• 3 tablespoons unsalted butter, cut into 3 pieces, divided

• ¾ teaspoon flaky sea salt, divided