Place flour, baking powder, salt and yoghurt into the large bowl of a food processor.

Blitz until everything comes together into a soft dough.

Lightly flour your work surface. 

Tip the dough onto your floured work surface.

Knead the dough lightly a few times until you have a soft ball which is no longer sticky. Add more flour as necessary.

Roll the dough into a long log.

Portion the dough into 12 pieces, or more if you prefer smaller flatbreads.

Roll out one piece of dough into a round or oblong shape, about 5 mm thick. You might have to experiment with one or two pieces of dough to get your desired size and thickness.

Heat a non-stick frying pan or non-stick crêpe pan with about 1 teaspoon of vegetable oil over medium-high heat.

Place one rolled out piece of dough into the pan.

While the flatbread is cooking on one side, use a pastry brush or silicon brush to brush the top of the flatbread (the uncooked side) with some oil.

When the flatbread is nicely golden on the under-side, and lots of air bubbles have formed on the surface, flip it over. It should take about 2-3 minutes to cook the first side.

Cook the remaining side until it is lightly golden. This should take about 1-2 minutes. It won't be evenly coloured because of the air bubbles.

Repeat with the remaining pieces of dough.

Serve the flatbreads warm.