This recipe makes 8 flatbreads.
2 cups bread flour
1 1/8 teaspoons of instant yeast (half an envelope)
1 1/4 teaspoons salt
1 Tablespoons sugar
3/4 cup + 2 Tablespoons plain whole milk yogurt
1/2 stick butter
Whisk the flour, yeast, salt, and sugar in the bowl. Add yogurt and knead the dough until it comes together. At first the dough will be slightly shaggy (the baking term for dough that is in bits and pieces!), as you knead it will become firm and sticky, keep kneading it until it becomes a cohesive ball of dough, then knead it for one more minute. The bowl should be clean and with no flour left behind.
Leave the ball of dough in the bowl and cover the bowl with plastic wrap. Allow the dough to rise at room temperature until roughly doubled in size. This will depend on the temp of your kitchen but about 2 hours.
After the dough has proofed, put your dough on a clean counter surface and cut it into 8 even pieces.. Roll those 8 individual pieces into balls.
Place the balls on a baking sheet with space between them. Cover the baking sheet with plastic wrap but not so tight that you squish the dough. Allow the dough to rise again for 1-2 hours. The time will really vary now, specially if you are using the oven.
Melt the butter while the dough rises and set it aside to brush onto the flat bread later.
Once you are ready to cook the dough… heat a large frying pan over medium heat. When it is hot and ready to go: stretch a ball of dough with a rolling pin roughly into a 7" circle. It can be rustic in shape but you want a thin even thickness across the flatbread. If you don't have a rolling pin you can use a clean bottle of wine.
Brush some butter on one side and place that side down in the frying pan. Cook the dough until it has golden brown spots, about 2-3 minutes then flip with a spatula. Before flipping it brush a little butter on the unbuttered side. Once the breads are cooked place them on a plate and cover them with a clean kitchen towel to keep them soft and warm.