This flat bread can be made in about 30 minutes and uses no yeast

Ingredients

• 2 cups all-purpose flour (240 g) plus more for dusting

• 1 teaspoon baking powder  

• ½ teaspoon salt

• 1 cup plain Greek yogurt

• 2-3 tablespoons olive oil

• ¼ tsp mustard powder (optional)

Directions

1. In a large bowl, whisk together the dry ingredients.

2. Create a well in the center of the bowl and add the yogurt and 1 Tbsp olive oil. Use a spatula to combine the ingredients just until a dough forms. Cover the bowl and set aside for at least 10 minutes, but in the fridge as long as 24 hours. If storing in the fridge, wrap the dough in plastic wrap to prevent a skin from forming.

3. Preheat a cast iron skillet on medium high heat.

4. Divide the dough in 6 different pieces. Roll each piece out on a lightly floured surface using a rolling pin. Roll each piece to about ¼” thickness. Dough will be sticky. Try not to add too much flour to the dough, because it will make it tough.

5. Add more oil to the pan and cook each round, leaving the uncooked dough rounds covered until ready for use. Cook each flat bread 2-3 minutes or until the bread is golden. You’ll be able to see pockets of air form, giving you an idea it’s almost ready.

6. Serve warm. These can last in a cool place for 1-2 days, or you can freeze these for a later use.