In the bowl of a stand mixer, combine the warm water, honey, and yeast. Stir and let sit for about 5 minutes until bubbly.

Add the milk, yogurt, flour, baking powder, baking soda, and salt. Using a dough hook, mix until the dough forms a ball and pulls away from the bowl.

Cover with a clean towel or plastic wrap and let sit in the warmest spot in your kitchen until doubled in size, 1-2 hours. If you want to make later (and add even more flavor!) refrigerate overnight, then take out and let rise until doubled in size.

When ready to make, combine all of the filling ingredients in a large bowl and mix well.

Cut the dough into 8 pieces. Roll each one into about an eight inch round and put 2-3 tablespoons of filling in the center. Fold the edges of the dough around the filling, completely sealing the dough.

Press lightly to flatten the stuffed dough and roll very gently with a rolling pin.

Heat a cast iron or other nonstick skillet to medium high heat, until very hot.

Carefully place one piece of dough in the skillet, cover for 30 seconds or so and let cook until bubbles form. Carefully flip and continue cooking until both sides are well browned. Remove from pan and continue with remaining pieces.

As you remove the pieces from the pan, brush them with melted butter.

Slice and serve warm.