Arabic flat bread (Tortilla flats )

ok, for those who cannot buy tortilla flats, here's how to make them at home.
this type of bread is also traditionally made in upper Egypt and called flatbread, although the Egyptian types are a little thinner than the Tortilla and sometimes baked until crunchy, also there are varieties close to the Naan bread with fenugreek added to the dough.
the one we are making here is basic Tortilla but a little thinner.

Ingredients:

2 cups all purpose flour
3/4 cup warm milk
2 tablespoon Greek yoghurt
1 teaspoon yeast powder
1 teaspoon sugar
1/2 teaspoon salt
2 tablespoon oil

Preparation:

add the yeast and sugar to the milk and mix well until dissolved, cover and leave for 10 minutes to ferment.
add the flour, salt and yoghurt to the milk and mix with a spoon to make a soft dough, add the oil so it won't stick while handled.
cover the dough and leave in a warm place until it rises to double the original size.
when done, section into medium ball (between golf ball and tennis ball) size pieces. dust a worktop with flour and work the dough balls with a rolling pin ( if you don't have a rolling pin, use a glass bottle) making medium size circles of dough.
put a baking sheet on a the smallest burner on your cooker and use it as a baking surface, adding the flattened dough to the hot surface and turning it once it starts browning. i don't have a suitable baking sheet so i use a pan turned upside down :) don't worry, the flame won't ruin the pan.

that's all, adios for now!