In a large bowl, combine the all-purpose flour, active dry yeast, sugar, and salt. Make a well in the center and add the yogurt, oil, and warm water. Mix until a shaggy dough forms.

Turn the dough out onto a clean surface and knead for 8 to 10 minutes until smooth and elastic. Place in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1.5 hours, or until doubled in size.

Punch down the risen dough and divide it into 6 equal portions. Roll each piece into a ball, cover, and let rest for 10 minutes. Roll each ball into an oval or teardrop shape about 6 mm (1/4 inch) thick.

Place a heavy cast-iron skillet over high heat until smoking hot. Turn on your oven broiler to high.

Place one rolled dough piece onto the hot, dry skillet. Cook for 1 to 2 minutes until large bubbles form on the surface and the bottom has dark charred spots. Transfer the skillet under the broiler for 1 minute until the top is spotted with brown blisters. Remove and brush with ghee or butter. Repeat with the remaining pieces.