In This RecipeIn a large bowl, mix together the flour, yeast, salt, and sugar. Add the 2 tablespoons olive oil and water and mix with a wooden spoon until most of the flour is incorporated.
Return the dough to the bowl. Cover with a clean, damp towel and let sit in a warm place to rise until doubled in size and very soft to the touch, about 1 hour. Remove the garlic skin and discard. Add the roasted garlic cloves, 2 tablespoons of the olive oil, basil, 2 tablespoons of the lemon juice, nutritional yeast, hemp hearts, 1/2 teaspoon sea salt, and 1/4 teaspoon of the pepper to a food processor and process until the basil is very finely chopped and the pesto is mostly smooth . Set aside.
Lightly grease your hands with a bit more olive oil and use your fingers and palms to stretch and press the dough into 6-inch-wide flatbreads.
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