Mix yogurt, flour, baking powder, salt, and optional seasoning into a dough in a bowl until a shaggy dough forms.

Transfer the shaggy dough to a work surface, and use your hands to bring the dough together. Knead briefly until a semi-smooth dough ball forms, about 2-3 minutes. No need to over-knead here! Place the dough back in the bowl, cover with a towel and let it rest for 10 minutes.

Add the dough back to a floured surface. Divide it into 4–8 pieces, depending on how large you want them (less = bigger.) Roll each piece into thin, even pieces. Should be about the thickness of a tortilla. Place the finished flatbreads onto a tray and cover with a towel. Use parchment to separate layers of flatbread so they don't overlap.

Heat a skillet over medium high heat. Then lower the heat to medium and add the flatbreads in the hot dry skillet, one at a time. Cook each one for 2-3 minutes per side, until golden and puffed.

Remove from heat and keep on a plate covered with a towel to keep warm.