Yogurt Flatbread

Place the flour in a mixing bowl.

Add the salt.

Add the baking powder.

Add the greek yogurt and mix well, pressing the dough, in an attempt to bring the mix together into a dough. It should be too dry though to go beyond a shaggy mass.

Add water in small amounts (1 Tbsp at a time) mixing well after each addition, until a dough forms.

Turn it out onto a clean surface. Set a timer for 2 minutes and knead. Stretch it out with one hand, then fold it over with the other.

Cover the dough and let it rest for about 30 minutes.

Divide though into 8 equal chunks.

Take one section and roll it into a ball, keeping the remaining sections covered while you work so that they don't dry out. Dust the surface with flour to avoid sticking and roll it out as thin as possible.

Coat the top of the dough with a thin slick of olive oil or butter.

Tightly roll the thin sheet into a tube.

Twist the dough into a coil. Pinch the end to the body a little to secure it.

Repeat with the remaining dough chunks. Cover and rest for another 20 minutes.

Roll the dough coils out to around 5" in diameter.

Spread a little softened butter over the top.

Flip the dough, with the buttered side down into a heavy skillet over medium heat.

Melt a little butter over the top as it cooks. You should see some bubbles begin to form in the dough.

Once the bottom is spotted a golden brown, flip the dough over to cook the opposite side. Fry until golden brown on both sides. Wrap in foil or store in a tortilla warmer until you're ready to eat.