In a mixing bowl, combine 1 packet of active dried yeast, 1 teaspoon of sugar, and 1 cup of warm water. Stir gently to dissolve, then let it sit undisturbed for about 5-10 minutes until frothy.

Once the yeast mixture is frothy, mix in 1 cup of Greek-style yogurt, 2 tablespoons of extra virgin olive oil, and 1 teaspoon of kosher salt.

Gradually add about 3 cups of all-purpose flour to the wet mixture while stirring until a shaggy dough begins to form.

Lightly flour your work surface and divide the dough into 10 equal pieces. Shape each piece into a ball and allow to rest for about 15 minutes.

As the dough rests, preheat a sauté pan over medium-low heat, brushing it lightly with olive oil.

Take one piece of rested dough and roll it out into a 7-inch circle, then carefully place it into the preheated pan.

Cook for about 1 to 1½ minutes until bubbly and lightly golden, then flip and cook the other side for another 60-90 seconds.

Once cooked, stack the flatbreads in a clean kitchen towel to keep warm and soft.