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In a large bowl, mix Greek yogurt, flour, a pinch of salt, and baking soda. Stir the ingredients together with a spoon, then knead the dough by hand until it’s smooth and even. Cover the dough and let it rest for 30 minutes to allow it to rise slightly. After the dough has rested, divide it into small balls weighing 40-45 grams each. Roll each dough ball into a flat circle with a rolling pin. Make sure the dough is not too thin and cover it again for another 30 minutes.
Heat a large non-stick pan over medium-high heat. Cook the flatbreads in the hot pan, flipping them as soon as they bubble up. Continue flipping them several times until golden brown and puffy. Once ready, remove from the pan and let them cool slightly before cutting one side to create a pocket.
Fill each flatbread with lettuce, tomato slices, mozzarella, and roasted turkey.
Serve and enjoy your delicious, fresh flatbread sandwich!