Mix yeast and 1 teaspoon sugar in ¼ cup water and let stand in a warm place for about 10 minutes. Mix yogurt with 2 teaspoons of sugar, egg, liquid clarified butter and salt in ½ cup of water and mix with the yeast mixture.
Put 2 cups of flour in a bowl, make a well and add the yeast-yogurt-egg mixture. Mix with a wooden spoon, adding a little flour over and over again. If the dough has become too firm to stir, knead for about 5-10 minutes until it is smooth and elastic. Shape into a ball and place in a warmed and greased bowl. Turn the ball again so that the surface is covered with grease. Cover and let rise in a warm place until the volume has doubled. Then divide the dough into 8 portions, form balls and let them rise for another 10 minutes.
Preheat the oven to 230 ° C while heating baking trays (or a fireclay brick).
Shape the dough balls into oblong flat cakes approx. These should have a slightly thicker edge on the outside and be teardrop-shaped. Brush the thin inner surface with melted butter and sprinkle with sesame seeds. Bake in the oven for about 10 minutes until the flatbreads are nicely browned.