Add sugar to a medium bowl. Heat milk and water in a small saucepan or use a small dish in a microwave until thermometer reaches 110-115 degrees. Stir water into sugar to dissolve, immediately sprinkle the yeast over top and set aside for 10 minutes to proof. Once the yeast has foamed, stir in the yogurt.
In a large bowl combine the flours, baking soda and baking powder, stir with a wooden spoon and make a well in the center.
Pour the yeast/yogurt mixture into the center of the well and stir, gradually incorporating the flour. Once the dough comes together, knead by hand until smooth, adding more flour if necessary.
Lightly butter the inside of a medium bowl and place dough in the center. Cover with a clean kitchen towel and place the bowl in a warm place to rise for 1 hour.
Punch the dough down to expel the air. Turn dough out on a generously floured surface and cut in half. Cut each half in half and use a floured rolling pin to roll into thin oblong ovals.
Heat a cast iron skillet over medium-high. Once hot brush with melted butter and place one dough oval in the center of the skillet. Cook for 30 seconds to 1 minute or until the bread bubbles and the underneath is browned. Use tongs to flip cooking for an additional 30 seconds or so. Brush the skillet each time before repeating with remaining rounds of dough.
Serve warm and enjoy!