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In a small bowl, whisk together the water, yeast and sugar. Set aside for 10 minutes to proof. If the mixture does not start to bubble, throw it away and start over with a fresh packet of yeast.
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In a large mixing bowl, mix together the flour and salt. Add the yogurt and olive oil and mix until a rough dough starts to form.
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Pour the yeast mixture into the flour and mix everything together with your hands. Knead the dough until it comes together and the ingredients are all evenly distributed.
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Oil the mixing bowl and shape the dough into a ball. Cover the bowl with plastic wrap and allow the dough to rise for 45 minutes. It should be doubled in size.
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Spread a bit of flour on your countertop. Punch the dough down, and transfer it to the counter. Give it a few kneads to release any excess air, and roll it into a log shape. Cut the log into 10 equal sized pieces.
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Using a rolling pin, roll each segment of dough into a circle that’s approximately 1 cm thick. You should have a 7 inch circle. Cover the flat breads and allow them to rest for 15 minutes.
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Heat a non-stick saute pan over medium low heat. Brush one side of one the flat breads with a bit of olive oil and place it oil side down in the hot pan. Once the dough is in the pan, brush the top side with a bit more oil. When bubbles start to appear on the top of the bread, flip it and cook for an additional minute.
