For some reason I've been on a real flatbread kick lately, so when I found this super-easy recipe, I had to try it.
2 Cups flour
1 Tablespoon baking powder
1 Teaspoon salt
3/4 Cup plain yogurt
Stir all the ingredients together, then knead until an elastic dough is formed. Place in a bowl, cover, and allow to rest for 30 minutes.
Divide into 8 rounds and let rest briefly. On a floured surface, roll out to 1/8" thickness and dry fry in a cast iron skillet or cook on a grill, allowing both sides to develop some dark brown spots.
NOTES: If the dough is too sticky, add a little flour. If it is too dry, add a little more yogurt.
Results: Excellent! The bread actually keeps well, stored in plastic, for a couple of days. It's not quite as pliable the second day, but I think a little experimenting on reheating methods would fix that.