Allow it to sit for five minutes until yeast dissolves in the water.
Meanwhile put flour, eggs, salt and the yogurt into a big bowl. Pour in the rest of the water and the yeast mixture too. Knead until the dough is completely smoothed.
Cover dough and leave it in a warm (preferably 70°F - 80°F / 21°C - 26°C) place to raise for about 45 minutes. More about how to bake with yeast in the KnowledgeBase.
Cut it in eight equal pieces and make little dough-balls out of them. Repeat it with the other big dough-ball too.
Find a place aside where it's possible to lay them down, not too close next to each other, and cover them with a kitchen towel for about 20 minutes to raise more.
Place a small dough-ball on a well-floured surface and strew it with a help of a rolling pin.
Strew it a bit more with fingers and let the gravity help too.
When the oil is hot, place the flattened dough, the floured part facing up, into the frying pan.
After about 30 seconds or until it's golden brown, turn it to the other side to fry.
Take it out onto a paper kitchen towel that can soak up the oil.
Repeat it with the rest of the dough-balls.
Serve immediately with or without toppings.
Garlic topping should be prepared in advance or applied directly by rubbing a clove of garlic onto the surface of the bread. To make garlic topping, dice a clove of garlic up then put it in a cup. Add salt then after an hour add half a cup of water and let it sit for at least an hour. Apply the garlic sauce with a brush onto the surface of the bread.