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Measure the flour into a bowl, stir through the yoghurt with a fork.
Turn the mix out onto the work top and knead into a round smooth ball. This may take a few minutes.
Push the ball down to flatten and divide into 6 or 8 pieces. Roll those pieces into round balls.
Dust the worktop with flour and roll the balls out with a rolling pin. If the dough sticks add a bit more flour to the rolling pin. Roll until nicely even and thin, try to keep the round shape if you can. Repeat.
Warm a griddle or frying pan on a medium to high heat. Add the first flat bread, cook until bubbles appear 2-3 minutes then flip and cook on the other side. Adjust the heat if needed. Repeat.
If you're impatient like me, use 2 frying pans at the same time.
You can brush with melted butter if you like after.
If you find the bread a bit dry the next day, warm them for a few seconds in the oven or microwave to soften.
Store in an air tight container in the fridge for 5 days. Freeze for 3 months.