In a bowl, combine a bit of warm water (about 10-20 g), yeast (instant or crumbled fresh), and sugar. Mix and mash to blend the ingredients. Cover with a cloth and leave the mixture for about 10 minutes in a warm place, e.g., in an oven preheated to 35°C (put it in the turned-off oven). After this time, the mixture should start to foam and bubble. If the yeast is working properly, proceed to the next steps.

In a bowl, combine flour, yogurt, oil, the yeast mixture, and a pinch of salt. Mix and knead the dough by hand for about 10 minutes until smooth. The dough should be slightly sticky (if too sticky, add a bit more flour; if too dry, add a little water). Cover the bowl with a cloth and leave the dough for about 60 minutes in a warm place, again in the oven.

After the specified time, knead the dough again and divide it into several equal parts (each part makes one bread). Roll out each piece of dough into a thin disk.

Heat a non-stick pan (preferably with a thick bottom) on low heat – you can lightly oil the bottom to prevent the dough from sticking. Fry the breads one by one, covered – turn after about 2-4 minutes when bubbles start to form on the dough. After turning, fry for another 2-4 minutes. Be careful not to burn the breads. Transfer the cooked breads to a plate.

Enjoy warm or cold.