Mix the dough: Place the flour, yogurt, and herbs if using in a large bowl and mix with a rubber spatula until a moist, shaggy dough forms.

Knead the dough: Dust a work surface with flour. Transfer the dough onto the work surface, sprinkle with more flour, and knead until smooth, 8 to 10 kneads.

Divide the dough: Divide the dough into 4 portions and roll each into a ball about 3 inches wide. Cover loosely with plastic wrap and let rest for 20 minutes.

Heat the pan: Heat a griddle, grill pan, 12-inch cast iron skillet, or nonstick frying pan over medium-high heat until a drop of water immediately sizzles on contact. Meanwhile, roll out the dough.

Roll the dough: Generously dust a work surface and rolling pin with flour. Roll 1 ball of dough into a 9-inch round about ⅛-inch thick, dusting with more flour as needed to prevent sticking.

Griddle the flatbread: Brush the pan with a thin layer of oil or use a paper towel to coat the pan with a thin layer of oil. Place the flatbread in the pan and brush the top with a thin layer of oil. Cook until puffed and golden-brown in spots, 2 to 3 minutes per side. Remove to a cutting board.

Roll and grill the remaining flatbreads: While the first flatbread is cooking, roll out the next ball of dough. Cook the remaining flatbreads, making sure to brush the pan and top of the flatbreads with oil each time.

Cut and serve: Cut the flatbreads into wedges if desired and serve warm.