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Mix sugar, slightly warm water and yeast in a large bowl. Let sit 10mins to bloom
Add salt and stir then add flour and yogurt.
Stir with wooden spoon, or use hands, to mix until a rough dough forms.
If too flaky, add a little water slowly until soft and tacky.
Knead 2–5 minutes, cover, and rest for 1 hour.
Heat convection oven to 450F and put in baking sheets to heat up
Divide into 4 balls, rest 10–15 minutes.
Flatten into teardrop shapes by hand or rolling pin.
(Optional) glaze with melted ghee or butter, sprinkle garlic powder and coarse salt.
Cook on preheated Baking sheets for 5-7 minutes on one side until dough rises
Flip bread to other side and bake for another 5 minutes