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1
Combine yeast and sugar in small bowl.
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2
Add water and stir well and let rest until foamy, about 5 minutes.
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3
Stire together the flour and salt in a large bowl.
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4
Make a well in the center of the flour and pour in the mixture and butter.
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5
Mix together with fingers until a smooth doughs form that is just slightly sticky, working in additional flour if needed.
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6
Transfer dough to flightly floured board and knead for 3 minutes.
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7
Oil a small bowl with the remaining teaspoon of butter and place the dough in the bowl, turning to coat.
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8
Cover the bowl with plastic wrap or a damp kitchen towl and let rest in a warm draft-free area until doubled in dize, about 1 hour.
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9
Preheat oven and griddle (or baking stone) to 400 degrees F.
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10
Divide the dough into 6 equal pieces and transfer to lightly floured work surface.
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11
Using a lightly floured rolling pin, gently roll each portion dough into a circle.
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12
5-6 inches in diameter.
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13
Optional: Brush tops with melted butter and sprinkle with seeds.
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14
Using a heatproof basting brush, lightly coat the griddle/stone with a little vegetable oil and quickly place dough onto the griddle.
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15
Bake until light golden brown and puffed, 8 - 10 minutes.
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16
Remove bread and bake remaining rounds.
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17
Serve bread hot or warm.
