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Add the flour, salt, baking powder, and olive oil to a bowl, followed by the plain yoghurt, and mix until you have a shaggy dough.
Turn the dough out onto a board and knead until smooth, about 3-5 minutes.
Cover and rest the dough for 30 minutes
Divide the dough into six equal balls.
On a lightly floured surface, roll each ball out into a thin flatbread.
Heat a dry pan over high heat and cook each flatbread until puffed up and lightly charred on one side. Flip and continue cooking on the other side until done. Serve warm