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1
In a glass measuring cup, combine the yeast, sugar, and water and let sit for 10 minutes.
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2
In the meantime, mix the flour, baking soda, and baking powder in a large bowl.
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3
Whisk together the yeast mixture, yogurt, and milk and stir into the dry ingredients.
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4
Knead with your hands until the dough forms a smooth, soft ball, about 2 minutes.
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5
Place the dough in an oiled bowl and cover with plastic wrap.
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6
Leave at room temperature until doubled in size, about 2 hours.
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7
Preheat oven to 400 degrees .
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8
Slice the chiles, toss with oil, and place in a single layer on a baking sheet.
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9
Roast for 10 minutes, until soft and slightly browned.
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10
Set aside.
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11
Remove the dough from the bowl and turn onto a well-floured surface.
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12
Knead briefly and divide dough into 12 equal portions.
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13
Roll into 1/4 inch thick ovals, approximately 6 inches wide.
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14
Heat a cast-iron skillet over moderately high heat.
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15
Sprinkle each portion with roasted chiles, brush with melted butter, and then place it in skillet.
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16
Cook for about one minute, until the dough puffs up.
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17
Flip, cover the pan, and cook for one more minute.
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18
Remove from the pan and brush both sides with butter and sprinkle with salt.
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19
Place in a towel-lined bowl until ready to serve.
