Method
Whisk baking powder and salt into the flour. Stir in plain yogurt until a shaggy dough forms. Turn it out onto a floured surface using a rubber spatula. Sprinkle more flour on top and knead for a few minutes, adding flour as needed, until a smooth ball forms. Cut into 8 pieces and cover with a tea towel to rest for 20 minutes.
Flour a plate and your work surface.
Roll out each piece of dough, dipping in the flour plate as needed, into a rustic oval or circle.
Heat a cast iron skillet over medium-high heat. Add a bit of oil and swirl to coat. Add a flatbread and cook for a couple of minutes, until bubbles form. Flip and cook another 1–2 minutes. Repeat with remaining dough.
Serve hot.
