1. Wake Up the Yeast
In a large bowl, combine the lukewarm water, yeast, and a pinch of sugar. Let it sit for 5–10 minutes until frothy like a tiny science experiment bubbling away. If it doesn’t foam, your yeast might be sleepy; start fresh .

2. Mix the Dough
Add the yogurt, olive oil, and salt to the yeast mixture. Gradually stir in the flour with a wooden spoon until a shaggy dough forms. It’ll look messy, but that’s okay! Turn it onto a floured surface and knead for 5–7 minutes. You’re aiming for a soft, slightly sticky dough if it’s too dry, add water a teaspoon at a time .

3. Let It Rest
Place the dough in a greased bowl, cover with a towel, and let it rise in a warm spot for 1–2 hours. My favorite trick? Tucking it near the oven while I prep other ingredients. The dough should double in size, feeling airy when poked .

4. Shape the Flatbreads
Punch down the dough to release trapped air. Divide it into 6–8 equal balls (think lemon-sized). On a floured surface, roll each ball into a 7-inch circle. Don’t stress about perfect shapes rustic edges add charm! Let the discs rest for 10 minutes; this relaxes the gluten, making them easier to cook .

5. Cook to Golden Perfection
Heat your skillet over medium heat. No oil needed the dough’s moisture prevents sticking. Cook each flatbread for 2–3 minutes per side, pressing gently with a spatula to encourage bubbles. Flip when you see golden-brown speckles. Keep cooked breads wrapped in a towel to stay soft .