Start by combining warm water, sugar, and yeast in a small bowl. Let it sit for about 5–10 minutes until it turns foamy
In a large bowl, combine the flour and salt. Stir in the activated yeast mixture, yogurt, and olive oil. Mix until the dough comes together, then transfer it to a floured surface.
Knead for about 6–8 minutes until smooth and elastic. The dough should be soft but not sticky—if needed, add a touch more flour as you knead.
Place the dough in a lightly oiled bowl, cover it with a clean towel, and let it rise in a warm spot for about 1–1 ½ hours. By the end of this rest, the dough should double in size.
Once the dough has risen, punch it down gently to release the air. Divide it into 8 equal pieces and roll each into a ball. On a lightly floured surface, roll each ball into an oval or teardrop shape about ¼ inch thick.
Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Brush one side of the rolled dough lightly with water and place it wet-side down in the skillet.
Cook for 1–2 minutes until bubbles form on the surface and the bottom develops golden brown spots. Flip and cook for another 1–2 minutes.
