In a large bowl combine the flour with the baking powder, salt and grated Parmigiano cheese.
Give it a mix then add the Greek Yogurt and mix well with a spoon.
Start kneading with your hands until you get a soft dough. Add more flour if it's very sticky or a little bit more yogurt if it's too crumbly. The final dough should be soft but not too sticky.
Divide the dough into quarters, then divide each quarter in half and then each piece in half again to get 16 pieces of dough.
Dust the cutting board with flour and roll each piece with a rolling pin or flatten then with your hands to get a disk approximately 3 inches wide (8 cm).
Set them aside then heat a large non-stick pan without adding any grease.
Add your flatbreads to the pan and cook about 2-3 minutes on each side or until they start to lightly brown. Set the cooked flatbreads on a plate to cool down.
You can serve them warm or at room temperature. You can also reheat later in the microwave if you prefer them warm.
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Notes
Which Yogurt should I use in this recipe? I used a 2% Greek Yogurt but you can also use full fat or 0%, as long as the Yogurt is plain and not sweetened.Can I freeze them? Yes of course you can freeze the baked flatbreads for up to 6 months. Thaw in the fridge or in the microwave.Can I use a different type of leavening? I always use baking powder for my recipes. If you don't have it, you can easily use self-rasing flour for this recipe. Do not use sourdough or instant yeast as they would not give the same result. You can also omit the leavening altogether although the flatbreads will be denser.