Rhodope Marudnitsi (Pan-Fried Flatbreads)

I warm a little of the milk with the sugar, crumble in the yeast (half a 42 g cube) and when it 'boils up' after 10 minutes I mix everything together. I draw a line in the bowl so I know the level before it starts rising. I cover with a towel and wait for it to rise (in a warm place, of course). When it doubles, you can already start. When it triples — it's almost too late. When it quadruples — I run outside and call for help and the firefighters. I fry in a special cast-iron pan, greasing it with a little lard. It can be made on a sach (griddle), I don't have one. It can also be made in an ordinary pan. It doesn't matter. By the original recipe they are brushed with homemade butter after baking — I don't have any, I skip that.