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In a small bowl, add water and sprinkle yeast over the top. Allow to sit for 10 minutes until frothy.
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While the yeast is sitting, mix together flour, sugar, salt and baking powder in a large bowl. Add in oil and yogurt and mix until crumbly.
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Stir the water and yeast and then add to the flour mixture, mixing until a ball of dough forms. Knead with floured hands until the dough is smooth. Place the dough back in the bowl, cover and let rise in a warm place for 3 to 4 hours.
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Once the dough has risen, preheat oven to 500° F with a baking stone in the oven.
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Flip onto a lightly floured surface and knead for a few minutes until easy to handle. Break into 4-5 equal-sized balls. Dip each ball into a small amount of flour.
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Roll into an oval shape approximately 1/4″ thick.
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Once the oven and stone are preheated, dip hands in water and wet each piece of dough slightly before placing it on the stone. Bake at 500° F for 4-5 minutes until top is golden brown and bubbly. Remove from the stone and brush with clarified butter. Serve.