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Preheat oven to 400 F (200 C) for a conventional oven, 380 F (190 C) for a convection oven. Position the rack in the middle of the oven. Line a baking sheet with a parchment paper.
Add Greek yogurt, honey, and oil to a mixing bowl. Whisk to combine. Sift in flour, baking soda, and salt.
Use a spatula to stir to combine. It may seem dry at first but keep stirring until you get a shaggy wet dough.
Dust your work surface with some flour. Transfer the dough to that work surface. Dust your hands with some flour too. Fold the dough from edge to center 2-3 times then flip over and use your hands to cup and twist the dough to form a round dough.
Transfer to a baking sheet or cast-iron skillet. Use a sharp knife to cut about ½-inch deep 'X' on the surface of the bread.
Bake the bread on the middle rack for about 45-55 minutes. Tent the top of the bread loosely with aluminum foil after about 15 minutes of baking.
Start checking for doneness at around 45 minutes. The internal temperature of the bread should be around 190 F (88 C).
Remove the bread from the oven and let it cool on the pan for 5 minutes and then transfer it to a cooling rack.