yogurt and knead with the dough hook on low speed until the dough comes together into a smooth ball; it should stick slightly to the bottom of the bowl as it is kneaded (add a little more yogurt or milk if necessary) Continue to knead until lightly elastic, about 5 minutes Turn the dough out onto a floured work surface Using a bench scraper or a knife, cut it into 12 even pieces Roll each piece into a ball and cover with a clean kitchen towel or plastic wrap TO COOK ON THE GRILL Ignite a chimneyful of coals When the coals are coated in gray ash, pour out and spread evenly over one side of the grill Set the grill grate in place, cover, and allow to preheat for minutes Or, if using a gas grill, heat it to high Scrape the grill grates clean Working with one ball of dough at a time, roll the dough into an oblong roughly 10 inches long and inches across Once you have two or three pieces rolled out, lay them on the grill (above the coals) and cook, without moving them, until the bottoms are charred in spots and light golden brown, 30 seconds to minute Flip with a large spatula, pizza peel, or tongs and cook until the second side is charred and browned Remove from the grill and immediately brush with melted butter Transfer to a large plate and cover with a clean dish towel while you cook the remaining breads, stacking the breads as you make them TO COOK ON THE STOVETOP Heat a large ridged grill pan over medium-high heat for at least 10 minutes Meanwhile, working with one ball of dough at a time, roll the dough into an oblong roughly 10 inches long and 6 inches across Lay it in the grill pan and cook, without moving it, until the top is covered in bubbles and the bottom is charred along the grill marks and pale brown across the rest of its surface, to 1½ minutes Carefully flip, using a metal spatula or tongs, and cook until the second side is charred and browned, another to 1½ minutes Remove from the pan and immediately brush with melted butter Transfer to a large plate and cover with a clean dish towel while you shape and cook the remaining breads, stacking the breads as you make them ... roll the dough into an oblong roughly 10 inches long and 6 inches across Lay it in the grill pan and cook, without moving it, until the top is covered in bubbles and the bottom is charred along the. .. across the rest of its surface, to 1½ minutes Carefully flip, using a metal spatula or tongs, and cook until the second side is charred and browned, another to 1½ minutes Remove from the pan... large plate and cover with a clean dish towel while you shape and cook the remaining breads, stacking the breads as you make them