In a large bowl, whisk together the all-purpose flour, whole wheat white flour, baking powder, salt and sugar. Set aside.

Whisk the yogurt and egg in a medium bowl, then whisk in 1-1/2 cups of lukewarm water and the oil. Pour the egg mixture into the flour mixture and mix on low speed until a soft, sticky dough starts to clump around the hook, about 5 minutes. Add more flour if needed.

Turn the dough out onto a lightly floured surface and divide it into 10 equal pieces. Form each piece into a ball and arrange them on a baking sheet lined with parchment paper. Let rest 1 hour.

Add the peas and 2 cups of water to a heavy bottomed pot set over medium heat. Simmer for 40 minutes, or until water had been absorbed and peas are soft and pasty. Mash gently with a fork. Combine with the cilantro, mint, garlic, jalapeno, ginger, and salt.

Working on a floured surface, roll each ball of dough into a circle approximately 5 inches in diameter. Spread about 2 teaspoon. of the filling in the center, leaving a 1/2-inch border. Sprinkle 1 teaspoon feta over the filling.

Fold in the top, bottom, and sides of the circle so that the filling is covered. Flip over so the seam is on the bottom, and roll into a 6 inch circle. Repeat with remaining breads.

Light a gas grill or preheat your broiler. Wipe the grates of the grill with an oiled paper towel. Place the breads directly on the grill grates or on a broiling pan, and cook for 2 to 3 minutes, or until bottom begins to brown and cook. Flip and cook an additional 2 to 4 minutes, or until breads are cooked through. Brush with melted butter and sprinkle with salt.