Pour the water into a large bowl. Sprinkle the yeast over the surface of the water and add the sugar. Set aside for 10 minutes or until foamy.
1¼ cup warm water, 2 ½ tsp active dry yeast, 1 tbsp granulated sugar
Add the yogurt, olive oil, and salt to the yeast mixture and whisk to combine. Add the flour and stir until a shaggy dough forms. Transfer the dough to a very well-floured surface and knead the dough briefly. **
¾ cup Greek yogurt, 2 tbsp olive oil, 1 tbsp kosher salt, 3¾ cups all-purpose flour
Roll the dough out into a thick rope and divide it into 8 evenly-sized pieces. Each piece should weigh about 100g each. Form each piece into balls, then cover them with a clean tea towel. Let the dough rest for 15 minutes.
Once the 15 minutes are up, place a large cast-iron skillet over medium heat. Add a tablespoon of oil. Roll one of the pieces of dough to a 1/4 inch thickness. Place the dough in the skillet and fry until bubbles form on the surface. Flip the bread and cook until golden on the opposite side. Transfer the flatbreads to a 150°F oven and repeat with the remaining pieces of dough.