Combine flour, salt, and baking powder in a large bowl. Add yogurt and stir to combine — you’ll have to mash it a bit to get it mixed in. If needed, add water, 1 tablespoon at a time, stirring thoroughly to combine, until flour-yogurt mixture forms large clumps.

Mix as best as you can with a spoon and then, if you can reach your hands into the bowl, use them to bring the dough together into a rough ball. Transfer — along with any unmixed bits — to your counter and knead into a smooth ball, about 1 to 2 minutes.

Lightly flour a spot on the counter, place the ball of dough on top of it, and upend the empty bowl over it. Let rest for 30 minutes.

Divide dough into 8 wedges. Working with one at a time, very lightly flour your counter and roll out each into a round or oblong shape as thin as it will go — usually about 6" in diameter. Brush thinly with 2 teaspoons butter or oil.

Roll dough away from you into a thin cylinder, then wind each cylinder into a coil (it will look like a sideways snail). Place each coil of dough back on a floured spot and cover, resting for another 15 to 20 minutes; repeat with remaining pieces of dough.

Heat your oven to 300 degrees F and have a big baking sheet ready.

Working with one coil at a time, roll into a thin round (about 5"). Brush the top with more butter.

Warm a frying pan over medium-low heat. Flip flatbread butter-side-down onto pan and cook until a deep golden brown underneath, about 5 minutes. Brush the top with more butter as it cooks on the first side, then flip and continue cooking until the same deep golden brown on the second.

Transfer to baking sheet and place in oven to keep warm. Continue this process with the remaining coils and flatbreads.

These layered yogurt flatbreads keep perfectly in the fridge; I wrap mine in foil. Rewarm in a 300-degree oven for about 10 minutes.