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.