2Meanwhile, about an hour before you want to eat, you make the bread.
1. Put the luke warm water in a small bowl with the sugar and the yeast, stir until dissolved and let set about 5-10 minutes until the yeast rises.
2. In a mixer with a dough hook (or you could do it by hand and knead by hand) mix together the flour, yeast mixture, yogurt and butter until it forms a smooth ball. Knead to make it smoother (if sticky add more flour).
3. Put dough in a greased bowl, cover and place it in a warm place to rise about 1 hour (or until double in size).
4. Knead the dough by punching down, then divide into about a lemon size ball of dough.
5. flatten the balls using your hands until about a thick tortilla size. Heat a skillet (I like my cast iron one) on the stovetop, grease the skillet with olive oil lightly, place the flattened dough in it and cook over medium heat until the dough puffs and it is golden brown underneath, brush the top with butter and flip it over and cook until done. Repeat with each ball of dough.