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Add the flour and salt to a bowl, then stir through the spring onions and herbs so they’re evenly distributed.
Add the yoghurt and olive oil and bring everything together into a soft dough. It should feel slightly tacky but easy to handle , if it’s too sticky, add a little more flour, and if it’s too dry, loosen it with a spoon of yoghurt or water.
Turn the dough out onto a lightly floured surface and knead briefly until smooth.
Let it rest for 10–15 minutes so it relaxes, which will make it much easier to roll.
Divide the dough into 6 pieces, roll each into a ball, then flatten into thick rounds.
Heat a dry frying pan over a medium-high heat and cook each flatbread for a few minutes on each side until golden with charred spots and cooked through.
Stack them as you go to keep them warm.
While they’re still hot, mix together the garlic butter ingredients together then brush generously over each flatbread so they soak it all up.
Serve warm, tear into them while they’re soft, and use them to scoop, wrap or dip into absolutely everything.