Whisk the flour, baking powder, and salt together in a mixing bowl.

Add the Greek yogurt and 1 tablespoon of the olive oil. Mix with a spoon, then your hands, until a shaggy dough forms.

Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes, until smooth and slightly tacky but not sticky. Add flour a tablespoon at a time if it sticks to your hands.

Cover the dough with a towel and let it rest for 10 minutes so it's easier to roll.

Divide the dough into 6 equal pieces, about 85 g each. Roll each piece into a round about 15 cm / 6 inches wide and 5 mm thick.

Heat a 10-inch / 25 cm nonstick skillet over medium-high heat until hot. You shouldn't need oil in the pan itself.

Cook one flatbread at a time. Cook for 2 to 3 minutes on the first side, until brown spots appear and bubbles form.

Flip and cook the second side for 1 to 2 minutes, pressing gently with a spatula, until it puffs slightly and both sides show golden brown spots.

Transfer to a plate and brush lightly with the remaining olive oil. Stack cooked flatbreads under a clean towel to keep them soft while you cook the rest.

Repeat with the remaining dough rounds, letting the pan reheat for a minute between batches if it starts to cool down.

Serve warm, or let cool completely before storing.