In a large mixing bowl, combine all-purpose flour, baking powder, and salt.

Add Greek yogurt and olive oil to the dry ingredients. Mix with a spoon or your hands until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 2-3 minutes until smooth and soft.

Divide the dough into 8 equal pieces. Roll each piece into a ball.

Using a rolling pin, roll each ball into a flat circle about 1/4-inch thick.

Heat a non-stick skillet or griddle over medium heat. Lightly brush with olive oil.

Cook each flatbread for 1-2 minutes on the first side, until bubbles form and the bottom is golden in spots. Flip and cook the other side for another 1-2 minutes.

Transfer cooked flatbreads to a plate and keep covered with a kitchen towel to stay soft. Repeat with remaining dough balls.

For an herby twist, mix 1 teaspoon dried herbs (like oregano or za’atar) into the flour.

These flatbreads are best served fresh but can be reheated in a warm skillet.