Scald milk (heat until almost boiling-see notes below for WHY), remove from heat, add sugar or honey, butter, then let cool until warm but not hot.
In a mixer or big bowl, combine warm milk mixture and yeast. Add flour, 1 egg + 1 yolk, and then salt last. Mix and knead well. Let set until doubled (30-60 minutes), then punch down and divide into 16 pieces, roll into a ball.
Rolling tip: Use a heavy rolling pin and a lightly floured counter top. This makes it easier to roll them out. Don’t flatten them as much as you would for a tortilla, leave them a little more thick, like pita bread. Roll each into an 8" circle or so. Fry in an ungreased pan on medium-low heat on both sides until the bubbles start to brown. I use a lower heat than what I use for making tortillas since it takes longer for the thicker dough to get done all the way through.
After you flip them, place cheese on top so it can melt while the other side cooks.