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Place flour in a medium bowl; cut in yoghurt with a butter knife. Bring mixture together with hands on a lightly floured surface. Knead dough lightly until smooth. Stand for 5 minutes.
Divide dough into four pieces; roll each piece on a floured surface into a 20cm long oval.
Heat 2 teaspoons olive oil in a medium frying pan over high heat. Cook one flatbread at a time for 30 seconds each side, or until puffy and golden, adding extra oil to pan each time. Scatter with salt and serve with hummus, if you like.