To make the saffron yogurt sauce, add in 2 cloves finely minced garlic into a mortar and ½ tsp saffron threads, pound down together until well combined, then add in ½ cup greek yogurt, ½ tsp lemon juice, 1 tbsp extra virgin olive oil and season with sea salt & black pepper, whisk together until well combined, then cover with saran wrap and set aside

Heat a fry a pan with a medium heat and add in 2 tbsp water, after 1 minute add in 2 cups of fresh spinach and place a lid on the pan, after 3 minutes remove the lid and mix the spinach around, transfer into a sieve and using the back of a spoon, push down on the spinach to remove the excess water, then add to a cutting board and finely chop, set aside

Add 1 cup of all-purpose flour into a large bowl, 1 tsp baking powder, 1 tsp sea salt, the chopped up spinach, 1 tbsp extra virgin olive oil and a ¼ cup of water, mix together until well combined, once you form a dough, get in there with your hands and knead together for about 1 minute until you form a compact dough, then shape it into a ball

Sprinkle some all-purpose flour onto some parchment paper, add the ball of dough on top, cut it into 4 evenly sized pieces and shape each one into a ball, using your hands or a roller shape each piece of dough into a circular design that is about ⅛ of an inch thick

Heat a fry pan with a medium heat, after 2 minutes start cooking the flatbreads, one at a time for 60 seconds per side, as you finish each one, brush a kiss of extra virgin olive oil on top, once all your flatbreads are cooked, transfer to a serving dish and place the saffron yogurt next to the flatbreads for dipping, enjoy!