Ingredients:

  • 2 cups (250g) all-purpose flour
  • 1 tsp (5g) baking powder
  • 1/2 tsp (3g) salt
  • 3/4 cup (170g) Greek yogurt, room temperature
  • 1/4 cup (60ml) warm water
  • 2 tbsp (28g) melted butter

Instructions:

  1. Combine the flour, baking powder, and salt in a large mixing bowl. Stir in the Greek yogurt and melted butter. Gradually add the warm water one tablespoon at a time, stirring until a shaggy, cohesive dough forms. Stop as soon as the flour is fully incorporated to avoid over-mixing.
  2. Turn the dough onto a lightly floured surface. Divide the dough into 8 equal portions and roll them into smooth balls. Using a rolling pin, flatten each ball into a circle approximately 1/4 inch (6mm) thick.
  3. Heat a cast-iron skillet over medium-high heat. Place one flatbread in the dry pan and cook for 1–2 minutes until bubbles form and the bottom is golden brown. Flip and cook for another 1–2 minutes until mahogany-colored spots appear. Remove immediately and wrap in a clean towel to trap steam and maintain softness.