Whisk sugar, yeast and water in a mixing bowl. Let sit 10 minutes until frothy and bubbly.

Beat buttermilk, egg, salt and yogurt or sour cream together. Add to yeast mixture. Mix thoroughly.

Add flour, 1/2 cup at a time. Dough should be sticky and soft.

Knead for 6-8 minutes. Place in a well oiled bowl and cover the bowl tightly with plastic wrap. Let rise at least an hour. I sometimes leave it as long as 8 hours.

Use well oiled hands to separate dough into balls a little larger than a golf ball. Allow to rise 20 minutes.

Place ball on plate and stretch it gently with your fingers until dough is flat and thin. Try to keep the thickness even.

Grill bread around 2 minutes on each side in an oiled skillet or griddle on medium-high heat.

Store bread in an airtight container once completely cool.