In a small bowl place 1 cup of water in microwave and heat for about 30 seconds to about 100°F to 110°F. Using a meat thermometer test the temperature. Make sure it is not above 110°F. Add ¼ teaspoon of sugar and the yeast. Mix slightly and set aside for about 10-15 minutes or until it begins to appear frothy.
Mix beaten egg with yogurt and set aside.
In a large bowl place 4 cups of flour, ¼ cup of sugar and salt. Stir up the dry ingredients to combine.
Add the yeast water and the egg mixture and mix thoroughly until dough is soft. You can do all this in a mixer that has a dough hook attachment.
Once the dough is all mixed together, knead on a lightly floured surface for about 10 minutes. Place dough in a large bowl that has been oiled. Cover and set aside for about 1 hour or until it has risen to twice its size.
Punch down the dough and add the herbs blending them well into the dough.
Break off about 8-10 pieces the size of a golf ball and place them on a cookie sheet. Cover and let rise for about 30-45 minutes.
Preheat your grill or griddle. I use my panini press on about 375°F-400°F and the same on my griddle.
Roll out each ball into a thin circle around 6 to 8 inches in diameter. Place on a plastic cutting board to prevent sticking and brush with butter on both sides. Grill each circle for about 3-5 minutes on each side.
** If you don't have an outdoor grill, a Panini press works well or a griddle as one you would use to make pancakes.