Mix the flour, salt, sugar, and yeast in a large bowl.
Heat the milk until lukewarm and blend in all but 15 ml of the yoghurt.
Melt the butter and stir it into the milk and yoghurt mixture.
Pour the liquid slowly over the flour and knead until the dough becomes springy.
Let the dough rise in a warm place for one hour until doubled in size.
Divide the dough into 10 even balls then cover and rest for 15 minutes.
Preheat a grill and heat a large baking tray under it for 10 minutes.
Flatten the dough into teardrop shapes and spread with the reserved yoghurt.
Grill the flatbreads on the hot tray for 2 to 3 minutes per side until golden.