1. Mix Dry Ingredients: In a large mixing bowl, whisk together the gluten free flour, baking powder, and salt (and any dried spices if using).

2. Add Yogurt: Add the Greek yogurt to the dry ingredients. Mix with a spoon until the flour is mostly incorporated and the mixture looks shaggy.

3. Knead: Use your clean hands to knead the dough directly in the bowl (or on a lightly floured surface) for 2–3 minutes. The dough should come together into a smooth, pliable ball that is slightly tacky but not sticking to your fingers. *If it is too dry, add a teaspoon of water; if too wet, add a sprinkle of flour.*

4. Divide: Divide the dough into 6 equal pieces. Roll each piece into a smooth ball.

5. Roll Out: Place a dough ball between two sheets of parchment paper or on a floured surface. Roll it out into a circle or oval, approximately 1/4 inch thick (about 6-7 inches wide).

6. Cook: Heat a non-stick pan or cast-iron skillet over medium-high heat. Once hot, brush the pan lightly with oil. Place a rolled-out flatbread into the pan.

7. Flip: Cook for 2–3 minutes on the first side until bubbles form on the surface and the bottom is golden brown. Flip and cook for another 1–2 minutes on the other side.

8. Serve: Remove from the pan and brush with a little olive oil or melted butter if desired. Wrap in a clean kitchen towel to keep warm and soft while you cook the remaining flatbreads.