In a medium mixing bowl, combine the yeast, sugar, and tepid water. Stir gently and let it sit for 5-10 minutes until foamy.

Whisk in yogurt until smooth, then add strong white flour and salt, mixing until a shaggy dough forms.

Knead the dough on a floured surface for about 5-7 minutes until soft and slightly sticky.

Shape the dough into a ball, place it in an oiled bowl, cover with a towel, and let rise for 30-60 minutes until doubled.

Punch down the dough, divide into 4 equal pieces, roll into balls, and let rest for 10 minutes.

Roll each ball into an 8-inch circle and set aside, dusting with flour.

Heat a frying pan over medium heat, cook each flatbread for 4-5 minutes, then flip and cook for another 2-3 minutes.

Brush warm flatbreads with melted butter and cover with a towel while cooking the remaining dough.