Mix the flour, salt, sugar and yeast in a bowl. Combine the warm, melted butter with the water, milk and yoghurt, add to the flour and knead into a soft, smooth dough. Cover and leave to rise at room temperature for approx. 1 1/2 hrs.
Divide the dough into 8 portions, shape into balls. On a lightly floured surface, roll each ball into an oval approx. 0.5 cm thick, making sure the edges are a little thicker. Preheat the oven to 60°C.
Combine the butter and garlic. Cook the flatbreads next to each other in a warm non-stick frying pan for approx. 3 mins. each until bubbles appear on the surface, turn the flatbreads and cook for a further 2 mins., remove from the pan, brush with the garlic butter, keep warm in the oven.