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1
In a bowl of a stand mixer, combine yeast, honey and water (between 105-100u00b0F); stir to dissolve and let sit until frothy, about 15 minutes. Add oil, yogurt and beaten egg; whisk to combine.
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2
In a medium bowl, whisk together 2 cups flour and salt. Add dry ingredients to yeast mixture, keeping about 1/2 cup on the side. Process on speed 3 until dough is no longer sticking at the bottom and pulled from the sides of the bowl, adding flour, about 1 tablespoons at a time.
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3
Transfer dough on a work surface and pulling under to form a ball. Place dough in a large bowl lightly oiled and coat ball dough by rubbing around the bowl. Cover with a clean dish towel and let it rise for 1 1/2 hours or until it doubles in size.
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4
Punch dough, transfer onto a lightly floured work surface and separate into 8 equal pieces; pull under to form small balls, and cover for 30 minutes.
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5
Heat a griddle, panini pan or a heavy skillet over medium heat. Roll down one ball at a time into a long thin oval shape, keeping the other dough balls covered. When pan is hot, place one at a time and lightly brush the top with clarified butter; cook until golden brown and large bubbles formed on top, about 3 minutes. Flip the dough on the other side and cook until golden brown as well for about 3 minutes. Repeat with the remaining dough balls.
