wholemeal plain flour 165g,
plus 1 tbsp for dusting
baking powder 1½ tsp
greek yogurt 180g
Combine the flour, baking powder and ¼ tsp salt in a large bowl. Add the yogurt, then bring the dough together using your hands. Knead briefly in the bowl until you get a slightly sticky ball of dough, then cover and set aside for 30 minutes.
Divide the flatbread dough into six equal portions. Dust a work surface and flatten each piece of dough into rounds about ½cm in thickness using a rolling pin. Put a large non-stick frying pan over a medium-high heat. Dust off any excess flour and transfer two rounds to the pan, cooking for 2 minutes on each side, flipping when the underside starts to take on deep brown spots and the bread begins to puff up. Wrap the cooked breads loosely with a clean tea towel and cook the remaining breads.