In the bowl of a stand mixer add the water. Add the yeast to the warm water. If using instant yeast (not active), proceed to the next step. If using active (not instant), add a pinch of the sugar, stir, and let sit for 10-15 minutes until bubbly.
Add the sugar, flour, yogurt, and salt. Knead for about 10 minutes until shiny.
Cover with a damp cloth and let rise in a warm place for about an hour until doubled in size.
Turn out onto a floured surface and divide the dough into 8-10 equal pieces. (Should be ~50-65 grams each.). Form into balls and, optional, cover and let rest for 10-15 minutes.
On a floured surface, and with a floured rolling pin, roll each piece out to 3-4mm thick.
Heat up the cast iron skillet and lightly grease the surface with clarified butter (ghee) or oil -- easiest way to do this is have some melted in a bowl and dip a paper towel in and rub the pan quickly. Place a piece of dough on the skillet and cook until it puffs up and burnt spots appear, about 1-2 minutes. Flip over and cook the other side.
Repeat with remaining dough.
Rub with butter and serve warm.