• In a medium bowl, combine the Greek yogurt, self-raising flour, and salt. Mix with a spoon or your hands until a shaggy dough forms.
  1 cup Greek yogurt, 1 1/2 cups self-raising flour, 1/2 salt
• Turn the dough out onto a lightly floured surface. Knead for 3-5 minutes, or until the dough is smooth and elastic. It will be slightly sticky but resist the urge to add extra flour. Shape the dough into a ball.
• Place the dough back in the bowl, cover it with plastic wrap or a plate, and let it rest for at least 30 minutes, or up to 2 hours. This allows the gluten to relax, making the dough easier to roll out.
• After resting, divide the dough into 8 equal portions, depending on how large you want your flatbreads to be. On a lightly oiled surface, roll out each portion of dough into a circle or oval, about ¼ inch thick. Flip them over to lightly oil each side.
  1 tbsp olive oil

Grilled Flatbreads

• Preheat your grill to medium-high heat. Grill for 2 minutes per side, or until golden brown and puffed up.

Pan-Cooked Flatbreads

• Heat a cast-iron skillet or griddle over medium-high heat. Once hot, place the flatbreads in the skillet. Cook for 2 minutes per side, or until golden brown and puffed up.
• As the flatbreads are cooked, keep them warm by wrapping them in a clean kitchen towel or placing them in a low oven (200°F or 90°C).