In a large mixing bowl, combine the flour, salt and baking powder and mix to combine. Add the yogurt and use a spoon or fork to incorporate until a shaggy dough forms and all of the flour is incorporated. Transfer the dough to a clean board or work surface and knead for 5 minutes or until the dough is smooth and tacky but does not stick to your hands or board. If needed, add a small amount of flour a little at a time until you reach the correct consistency.

Cut the dough into 4 equal portions and roll each into a small ball. Transfer the balls to the original bowl and cover with a damp towel for 20 minutes.

Preheat a large and dry cast-iron pan over medium-high heat.

Lightly flour your work surface and use a rolling pin to roll each ball of dough, flipping it every so often, until it’s evenly thin and around 10 inches in diameter. Transfer the flatbread to the preheated pan, one at a time, and cook until small bubbles form on the top and the bottom turns lightly golden, around 45 seconds. Flip and cook until the other side turns lightly golden, around 45 seconds. Flip one more time and cook until the flatbread puffs up like a balloon, around 45 more seconds. Wrap the cooked flatbread with a clean kitchen towel to keep it warm and repeat the process with the remaining flatbreads.

Serve the flatbread with homemade chicken gyros, soups, stews or your favourite dips.