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PdfIn a large bowl, stir together both flours, the salt and baking powder. Add the yogurt and honey and stir until a shaggy dough forms. Using your hands, knead in the bowl until the dough forms a cohesive ball, incorporating any dry bits; the dough will be slightly sticky.
Turn the dough out onto a counter dusted with bread flour and continue kneading until the dough is tacky instead of sticky, about 1 minute. The finished dough may appear slightly lumpy; this is fine. Divide into 6 pieces and shape each into a ball. Loosely cover with plastic wrap and let rest for 10 minutes. Meanwhile, heat a 12-inch cast-iron skillet over medium-high.
On a lightly floured counter, roll each ball to an 8-inch circle. Place one dough round in the heated skillet and cook until the bottom is dark spotty brown, 1 to 1½ minutes. Using tongs, flip the round and cook the second side until dark spotty brown, about 1 minute. Transfer to a wire rack, flipping so the first side to cook faces down, then brush with butter. Repeat with the remaining dough rounds. Serve immediately.