Ingredients
3cupsplain flour,plus extra for dusting
1tspbaking powder
1tspsalt
1tspgarlic powder,optional
¾cupplain Greek yogurt,or natural plain yogurt
¼cupvegetable oil or olive oil,plus extra for cooking
¾cupmilk,divided
Preparation
Whisk flour, baking powder, salt, and garlic powder together in a bowl. Make a well in the center.
Add yogurt, oil, and ½ cup of milk. Mix with a wooden spoon so that the milk absorbs the flour. Gradually mix in the remaining milk if the mixture is too dry or crumbly.
Bring the dough together by hand. The dough should be workable but sticky to the touch. Sticky dough makes soft, moist flatbreads.
Turn dough out onto a lightly floured work surface. Sprinkle the top of the dough with a little extra flour if it’s too sticky. Knead for about 2 to 3 minutes to form a smooth, soft, and semi-sticky ball.
Return dough to a lightly oiled bowl, rotating the dough twice in the oil to evenly coat. Cover with plastic wrap. Set aside to rest for 30 minutes.
Knead the dough a few more times until smooth. Divide the dough into 6 equal balls for larger wraps or 8 balls for smaller wraps.
Working one piece at a time, flatten one ball out with the palms of the hands. Use a rolling pin to roll it to about ⅛-inch thick.
Lightly grease a nonstick pan with about ½ teaspoon of olive oil over medium heat. Cook one flatbread for 2 minutes on one side. (It will bubble up). Flip and cook until golden, lightly pressing down with a spatula when it puffs up.
While one piece is cooking, roll the next piece out and repeat the steps above (working one flatbread at a time avoids them from drying out).
Stack them up on a plate lined with a clean tea towel and wrap them up to keep them warm and soft while cooking the rest. The steam helps keep them soft.
To serve, lightly brush each piece with a small amount of olive oil or garlic olive oil.
