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STEP 1: In a small bowl, combine the yeast, sugar and water.
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Stir to dissolve then let sit for a few minutes or until it is frothy on top.
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At that point, stir in the oil, yogurt and egg until evenly combined.
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STEP 2: In a medium sized bowl, combine 1 cup of the flour with the salt.
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Next, add the bowl of wet ingredients to the flour/salt mixture and stir until well combined.
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Continue adding flour a half cup at a time until you can no longer stir it with a spoon (about 1 to 1.5 cups later).
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STEP 3: At that point, turn the ball of dough out onto a well floured counter top.
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Knead the ball of dough for about 3 minutes, adding flour as necessary to keep the dough from sticking.
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I ended up using about 3 cups of flour total.
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The dough should be smooth and very soft but not sticky.
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STEP 4: Loosely cover the dough and let it rise until double in size (about 45 minutes).
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After it rises, gently flatten the dough and cut it into 8 equal pieces.
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Shape each piece into a small ball by stretching the dough back under itself until the top is smooth and round.
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Step 5: Heat a large, heavy bottomed skillet over medium heat and spray lightly with non-stick spray.
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Working with one ball at a time, roll it out until it is about 1/4 inch thick or approximately 6 inches in diameter.
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Place the rolled out dough onto the hot skillet and cook until the under side is golden brown and large bubbles have formed on the surface (see photos below).
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Flip the dough and cook the other side until golden brown as well.
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Serve plain or brushed with melted butter and sprinkled with herbs!
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TIPS: For the most bubbles, don't roll out the ball of dough until just before it is ready to be placed in the skillet.
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The original author experimented with different skillet temperatures and found that a medium heat produces the most bubbles in the dough and does not burn the surface.
