In a large bowl, whisk flour, baking powder, and salt together.
Add Greek yogurt, milk, and olive oil. Stir with a spoon until shaggy and mostly combined.
Switch to your hands and gently knead 30–60 seconds in the bowl until the dough comes together. It should feel soft and slightly tacky, not sticky. Add a sprinkle of flour only if it clings heavily.
Cover the bowl and let the dough rest 10–15 minutes. This relaxes the gluten for easier rolling and fluffier bread.
Turn the dough onto a lightly floured surface.
Divide into 6 equal pieces for medium rounds (or 8 for smaller breads).
Roll each piece into a smooth ball. Keep them covered with a towel so they don’t dry out.
Working with one ball at a time, roll into a 6–7 inch circle or oval, about 1/8–1/4 inch thick. Dust lightly with flour only as needed.
Preheat a dry cast-iron or nonstick skillet over medium-high until hot.
Lay in one flatbread. Cook 45–75 seconds until bubbles form and the underside has golden-brown spots.
Flip and cook another 30–60 seconds. Adjust heat if it browns too fast before puffing.
Brush with olive oil or butter if you like, then keep warm in a clean towel while you cook the rest.
Don’t overflour: Excess flour makes tough bread. Use just enough to prevent sticking.
Heat matters: A properly hot skillet gives char and steam puff.
Aim for even thickness: Thin edges and thicker centers cook unevenly—roll consistently.
Cook to spots, not time: Look for evenly scattered brown spots, not deep dark patches.
