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In a large bowl, whisk together the flour blend, baking powder, baking soda, and salt.
In a measuring cup, whisk together milk, yogurt, and honey. Pour wet mixture into dry ingredients and stir to combine. Dough will be very sticky and thick.
Cover bowl with plastic wrap and place in the refrigerator to chill for at least one hour and up to overnight.
Knead dough onto well-floured surface until fairly smooth. Divide dough into four equal pieces and roll each out with a rolling pin until a large tear-drop shape, about ¼ inch thick.
Place each on a piece of parchment paper and set aside.
Heat cast iron or nonstick skillet over medium high heat. Sprinkle water on top of one of the dough pieces and flip over onto skillet, water side down. Peel away the parchment paper and cover the pan with a lid. Cook for about one minute, remove lid, sprinkle water over top side of dough, and flip dough over. Cover with lid again and cook for another minute before removing to a plate.
Finish cooking all four pieces and then brush each with melted butter, clarified butter, or ghee. Serve warm or at room temperature.