• In a large bowl, whisk together the flour, baking powder, and salt.
• Add the Greek yogurt and olive oil, if using. Stir until a shaggy dough forms.
• Turn the dough onto a lightly floured surface and knead for 3–5 minutes until smooth. If the dough feels sticky, add a little extra flour, one tablespoon at a time.
• Divide the dough into 6 equal portions and shape each into a ball.
• Roll each piece into a circle or oval about ¼ inch thick.
• Heat a large dry skillet or cast iron pan over medium-high heat.
• Cook each flatbread for 2–3 minutes per side until golden brown with bubbles and lightly charred spots.
• Transfer to a towel-lined plate and cover lightly to keep warm and soft while cooking the remaining flatbreads.

If making gluten-free version

• Helpful Adjustments

  You may also want to add:

  The texture will be more like a soft naan-style flatbread than chewy traditional pita, but still very good.

  Let the dough rest for about 10 minutes before rolling so the flour can hydrate.Dust with gluten-free flour when rolling because the dough can be stickier.Roll slightly thicker since gluten-free flatbread can crack if too thin.Cook over medium heat instead of high to prevent the outside from browning before the center finishes cooking.1 tablespoon olive oilOptional: 1 egg for extra flexibility and softness