Attach bowl to stand mixer and fit mixer with dough hook (you can mix by hand, if you don't have a mixer). Add flour, yeast and salt and mix on low to combine. Add yogurt, water, and oil and mix on medium low speed to combine. It will take a couple minutes for the dough to form.
Once dough has formed and no longer shaggy, turn up speed to medium and knead dough for 8 minutes. The dough is ready when it's soft and slightly elastic. Place dough ball in a greased bowl and cover with a damp towel. Let it rise for 1 hour to 1.5 hours. It should be double in size.
Punch down risen dough and remove from bowl. Place on clean counter with a little sprinkled flour. Cut dough into 8 even slices. Preheat cast-iron skillet with a tablespoon of olive oil over medium heat. While it preheats, flatten each dough ball as thin as you can using a rolling pin. Try to keep a round shape but it doesn't need to be perfect.
Cook flattened dough in preheated skillet, one at a time, for 2-3 minutes per side, or until each side is blistered and has a couple burned spots. Remove from skillet and let cool for a few minutes before serving.