Combine Dry Ingredients: In a large mixing bowl, whisk together the 300g of plain flour, 1 ½ tsp of baking powder, and ¾ tsp of salt. This ensures the baking powder and salt are evenly distributed.

Form the Dough: Add the 180g of natural yoghurt and 2 tbsp of olive oil to the dry ingredients. Use a wooden spoon or spatula to mix until a shaggy dough begins to form.

Knead Briefly: Tip the dough out onto a lightly floured work surface. Knead for 1-2 minutes, just until it comes together into a smooth, soft ball. It should feel slightly tacky but not overly sticky. I find that using the heel of my hand to push the dough away and then fold it back is the most effective technique.

Rest the Dough: Place the dough back into the bowl, cover it with a clean tea towel, and let it rest for 10-15 minutes. This step is important as it allows the gluten to relax, making the dough much easier to roll out.

Divide and Shape: After resting, place the dough back on your floured surface and divide it into 8 equal pieces. Roll each piece into a ball. Working one at a time, use a rolling pin to roll each ball into a rough circle about 15-18cm (6-7 inches) in diameter and about 2-3mm thick.

Cook the Flatbreads: Heat a large, dry non-stick frying pan or cast-iron skillet over a medium-high heat. Once hot, carefully lay one flatbread in the pan. Cook for 60-90 seconds, until large bubbles start to form on the surface and the underside has golden-brown spots.

Flip and Finish: Flip the flatbread and cook for another 60-90 seconds on the other side until it's cooked through and lightly charred in places.

Keep Warm and Serve: As each flatbread is cooked, you can optionally brush it with the melted garlic butter. Stack the finished flatbreads on a plate and cover them with a tea towel to keep them warm and soft while you cook the rest. Serve immediately.