Step 1
Combine yeast and warm water in a small bowl and let bloom for 5 minutes.
Step 2
Combine bread flour whole wheat flour salt and baking soda in a medium bowl. Warm yogurt and milk to room temperature in microwave for 30 to 45 seconds.
Step 3
Combine yeast mixture yogurt milk butter and honey in the bowl of stand mixer fitted with a dough hook. Turn mixer to lowest speed and slowly add the flour mixture. Increase speed to medium; beat until dough is smooth and sticky about 5 minutes. Turn dough out into a greased bowl cover and let rise in a warm spot until doubled in size 1 to 1 1/2 hours.
Step 4
Preheat the oven to 350 degrees F (175 degrees C). Lightly dust a baking sheet with cornmeal.
Step 5
Turn dough out onto a lightly floured surface and pat into a 9x13-inch rectangle. Cut the rectangle into 8 square pieces or use a 4-inch round cookie cutter.
Step 6
Melt 2 tablespoons of the ghee in a skillet over medium heat. Place 4 of the muffins in the skillet cover with a lid and cook until the bottoms are golden brown 2 to 3 minutes.
Step 7
Uncover skillet and flip muffins with a spatula. Cover again and cook until the other side is golden brown 2 to 3 minutes more. Transfer to the prepared baking sheet and lightly press into the cornmeal to coat. Repeat using remaining muffins and ghee.
Step 8
Bake in the preheated oven until centers are cooked through 6 to 9 minutes. Cool for 5 to 10 minutes then split with a fork.