In a large bowl add the yeast, water and sugar. Whisk to combine. Then whisk in the yogurt, olive oil and salt. Then add all the flour and combine with a spatula or your hands to combine. If the dough feels too sticky and wet add more flour a little at a time, until it forms a round. (This can also be done using a table-top mixer fitted with the dough hook.)

Transfer the dough to a lightly floured surface (either flour is fine) and knead for about 5 minutes. Then divide the dough into 10 equal-sized rounds. Cover lightly with a kitchen towel or plastic wrap and let rise for about 20-30 minutes. (They should almost double in size.)

Then when the rounds are ready, heat a lightly oiled cast iron skillet. Working with one dough round at a time, roll each round out either on a floured surface or between two lightly floured pieces of parchment. (I like them about 1/8" -1/4" thick. Then when the first round is ready, carefully transfer it to the hot skillet and let it cook a couple minutes on the first side until it starts to bubble up and has golden brown spots on the bottom. Flip over and cook about 2 minutes more on the second side until its brown in spots. Continue to roll the next round while the first one cooks and so on. (I usally can get 2 flatbreads in the skillet at the same time)

Once you remove the flatbread from the skillet, transfer to a clean kitchen towel and keep covered while you cook the rest.

Enjoy warm or once cool keep covered in the refrigerator in a zip-top bag. * To freeze- I like to store in between pieces of parchment in a freezer-safe bag. To re-heat, wrap in foil and place in the oven or thaw slightly and pop in toaster.