Stir together the flour, salt, and baking powder. Add the yogurt and stir.
Then, use your hands to pat the dough together into a ball. If it’s too sticky, add a couple of spoonful of extra flour.
On a lightly floured surface, knead the dough just enough so that the mixture comes together. This is a quick bread recipe, not a yeast bread recipe, so you do not have to knead it very long. Don’t pound the dough either.
Press the dough into a rough rectangular shape.
Divide it into six equal pieces, each one a bit smaller than the size of a tennis ball.
Press each dough ball into a round that is about a quarter to a half inch thick.
Heat a large, heavy skillet over high heat and spray it lightly with cooking spray. When the skillet is hot, put two or three of the dough circles into the pan.
Cook the flatbreads for 2 or 3 minutes per side, using a spatula or tongs to turn it when it is lightly browned and puffy. Cook the reverse side for another 2 to 3 minutes. Repeat with the remaining bread rounds.
Serve flatbreads hot, brushing the breads with herbed butter or honey butter before serving.