Add the flour, baking powder and salt to a mixing bowl and stir to combine.

Tip in the yoghurt and olive oil, then mix with a wooden spoon at first to roughly combine - the mixture will look a bit crumbly at this point. Then get your hands in there and knead the ingredients until they are properly combined and you are left with a soft, pliable ball of dough. A Play Doh type consistency is what you are aiming for (see pics below) - if it feels sticky, add a little bit more flour, if it is still crumbly add some extra yoghurt.

Break the ball into two, evenly-sized, smaller balls.

Lightly flour your work surface and rolling pin, then roll the dough out into a flatbread shape. You will need to use a little flour as you go, to avoid sticking. For a slightly thicker, fluffy flatbread roll to 1cm thick. For a much thinner wrap, you can roll it to about 3mm thick.

Heat a non-stick frying pan over a medium flame - now pop your raw gluten free flatbread into the pan (no oil needed, we are dry frying) and allow to cook on each side for around 2-3 minutes. You will see the dough grow a few small bubbles during cooking, then once you have flipped it it may puff slightly towards the end of cooking (don't stress if it doesn't). Once cooked, place the flatbread on a wire rack while you cook the second.

Repeat steps 4 and 5 with the second ball of dough, then serve the flatbread with your choice of filling, topping or dips!