In a medium bowl, whisk together the 300g (2.5 cups) of all-purpose flour, 1.5 tsp (7.5ml) of baking powder, and 0.5 tsp (2.5ml) of salt. Ensure these dry ingredients are well combined.

Add the 120ml (0.5 cup) of plain yogurt to the dry ingredients. Begin to mix with a spoon or spatula until the mixture starts to come together. It will be crumbly at this stage.

Gradually add 60ml (0.25 cup) of water, mixing until a shaggy dough forms. If the dough is too dry and crumbly, add more water, 1 tbsp (15ml) at a time, until it just comes together into a cohesive ball. Be careful not to add too much water, as the dough should be soft but not sticky.

Turn the dough out onto a lightly floured surface. Knead gently for about 1-2 minutes, just until it forms a smooth ball. Do not over-knead; this will make the flatbread tough.

Divide the dough into 8 equal portions. Roll each portion into a ball. Flatten each ball slightly with your palm.

On the lightly floured surface, roll out each dough ball into a thin circle, approximately 15-18cm (6-7 inches) in diameter and about 3mm (1/8 inch) thick. Keep the rolled-out flatbreads covered with a damp cloth to prevent them from drying out while you prepare the pan.

Heat a non-stick skillet or griddle over medium-high heat. Add 1 tbsp (15ml) of vegetable oil or butter and swirl to coat the pan. Once the oil is shimmering or the butter is melted and slightly foaming, it's ready.

Carefully place one flatbread onto the hot skillet. Cook for 1-2 minutes per side, or until golden brown spots appear and the flatbread puffs up slightly. You may see small bubbles forming on the surface.

Remove the cooked flatbread from the skillet and place it on a plate. Cover with a clean kitchen towel to keep it warm and soft. Repeat with the remaining dough portions, adding a little more oil or butter to the pan between batches if needed.