Servings: 8

1 3/4 cups self-rising flour use gluten-free, if needed 1 ¾ cups self-rising flour use gluten-free, if needed
1 cup Greek yogurt ( you can use reduced or non-fat) 1 cup Greek yogurt ( you can use reduced or non-fat)
1/2 teaspoon salt ½ teaspoon salt
50g unsalted butter, melted. 50g unsalted butter, melted.
1 clove of garlic, crushed and incorporated with the melted butter. 1 clove of garlic, crushed and incorporated with the melted butter.

In a large mixing bowl, combine the self-rising flour with Greek yogurt and mix well, until combined. Use your hands to incorporate the flour and yogurt and form a ball of dough, knead for 3 to 5 minutes until smooth.
Lightly flour a pastry board. Sprinkle a tablespoon or two of flour on top of the ball of dough. Transfer the dough onto the floured surface, and press into a circular shape. Divide the dough into 8 even portions.
Re-flour the surface again, and get one portion of dough. Use a rolling pin and roll it out into a circular shape. Repeat the process until you have 8 uncooked flatbreads.
Heat a large, non-stick pan on medium heat, brush lightly with melted butter mixture. When hot, place one flatbread on the heated surface and cook for 2 to 3 minutes until bubbles begin to form on the surface. Flip and cook on the other side for another two minutes. Repeat the process until all the flatbreads are cooked.

Use only Greek style yoghurt, Plain yoghurt does give the same result.  Use only Greek style yoghurt, Plain yoghurt does give the same result.
You can make these ahead of time (a couple of hours) separating with baking paper and cook fresh. I have tried cooking and keeping the reheating, but that can make them a bit rubbery.  You can make these ahead of time (a couple of hours) separating with baking paper and cook fresh. I have tried cooking and keeping the reheating, but that can make them a bit rubbery.