In a large mixing bowl, whisk together the flour, baking powder, and salt.

Add the yogurt and mix until completely combined. The dough should be smooth and a little bit tacky, but not sticky. Add more flour, a tablespoon at a time, if the dough is too sticky. If it’s too tough, add a bit more yogurt and continue mixing until it’s the right consistency. Note: You could try using a stand mixer with a dough hook attachment to knead it for this step, but it may not be very effective due to the small volume of ingredients.

Divide the dough into 8 equally-sized balls. Let them rest for about 5 minutes for the dough to relax.

Now’s a good time to start heating up your griddle or pan. Set to medium heat (350°F/175°C) and let it warm up while you roll out the bread.

On a well-floured board, roll each dough out into a thin circle, about 7 inches in diameter (18cm).

Brush your pan or griddle with oil, then place as many of the pieces of flatbread on the pan as can fit. While the first side is cooking, brush the uncooked side(s) with more oil.

After about 60-90 seconds, flip the flatbread to cook the other side. The olive oil should have formed a nice, golden brown pattern on the cooked side. Bubbles probably formed on the other side; use your spatula to push the flatbread down against the griddle to force the air out.

After another 60 seconds or so, remove from heat and place on a clean towel or cooling rack.

Repeat steps 6-8 until all the flatbread is cooked. Serve immediately.