Combine yeast, sugar, salt, whole wheat flour, and bread flour.
Mix with paddle attachment until blended.
Add water, yogurt, and olive oil.
Mix on low about 30 seconds, until a shaggy dough forms
Switch to dough hook and knead on medium speed until smooth and glossy, (Approx 8 minutes).
Add more flour, 1 tbs at a time as needed.It should still stick to the bottom of the bowl, but not sides.
Transfer dough ball to well oiled bowl. Flip dough so all is coated in oil.
Cover with plastic.
Place in draft free, warm spot until dough has doubled. About 1 hour.
Turn dough onto lightly floured surface.
Cut into 8 even pieces.
Roll into round balls, flatten into 4 inch circle (keep all pieces covered).
Let rest for 10 minutes.
Uncover one at a time, and with lightly oiled rolling pin, roll into 6 inch circles.
-10 minutes prior to cooking, heat cast iron pan over medium high heat.
One dough circle at a time, lift, stretch, and place in skillet.
Working one at a time, gently lift a dough circle, stretch it about 1 inch larger, and place in skillet.(Fix shape if needed)
Cook until small bubbles appear on the surface of the dough (about 30 seconds). Flip
Cook until bottom is speckled and deep golden brown (about 2 minutes).
Cook 1-2 more minutes until other side is speckled golden brown.
Place on cooling rack.
Brush with melted butter.
Season with salt, garlic powder, to taste.