In a bowl, stir together the flour, baking powder, salt and pepper.

Separately, stir together the yogurt and olive oil.

Tip the yogurt mixture into the flour and stir to start bringing it together into a dough then switch to your hands and briefly knead into a ball. If the dough looks dry, try to avoid adding any more liquid: if you tip the dough out onto a worksurface or silicone mat to knead you'll most likely find it comes together without it.

Divide the dough into 6 pieces (approximately 93g each: use scales for accuracy) and roll into balls.

Heat a non-stick frying pan or griddle over medium-high heat (e.g. on a hob that goes up to 6, heat at 4).

Rub a little olive oil on your work surface and place a ball of dough on it. Flatten a little with your hand, turn it over so the oiled side is uppermost, and start rolling out. For the first one, you may need to rub your rolling pin with a bit of oil too.

Roll evenly and thinly into a circle approximately 21 cm in diameter and 1 - 2 mm thick.

Tip: This size will give you flexible flatbreads suitable for use as wraps, stuffing and folding. For fluffier breads, e.g. for dipping, roll into smaller diameter circles up to 5 mm thick.

When the frying pan is hot, put in the flatbread.

After approximately 1 minute the surface should look bubbly (note that the first flatbread often takes longer than subsequent ones). Continue cooking until the underside is lightly browned all over (another 20 - 40 seconds).

Turn over and cook the second side side until it's covered light brown spots (approx. 1 min). Transfer to a clean tea towel and wrap to keep warm and soft.

Repeat with the remaining pieces of dough, stacking them in the tea towel.

Tip: when you're confident rolling out and timing the cooking, roll the next one or two flatbreads while the previous is in the pan.

If the flatbreads are darkening too quickly, turn the heat down (e.g. to number 3) for a 30 - 60 seconds then back up again.

Store uneaten breads in a polythene bag, eat within 1 - 2 days or freeze.

Can be reheated in a microwave, air fryer, frying pan, or wrapped in foil in the oven.