In a medium mixing bowl combine flour, baking powder and salt. Add yogurt and 1 tablespoon of the oil. With a spatula stir until the ingredients are combined and the dough becomes ragged. 

Transfer dough to a lightly floured work surface. Knead until the dough binds into a ball. Continue kneading pushing it down and then outward using the heals of your hands. Rotate the dough and repeat the process, kneading for about 1 minute. The dough should remain slightly moist and tacky but become smooth. Sprinkle only small amounts of additional flour as necessary as too much flour results in tougher flatbread.

Divide the dough into 6 equal size pieces. Knead each piece into a smooth ball. Transfer the balls to a parchment lined baking sheet. Cover with a kitchen towel and let rest for 20 – 30 minutes. This allows the gluten to re-distribute and makes for easier rolling.

On a lightly floured work surface and with a floured rolling pin, roll each ball into a 6” - 7” round about ⅛” thick. Sprinkle only small amounts of flour; the dough should be slightly tacky but smooth. Leave the rounds on the work surface in a single layer.

Meanwhile, heat a 9” cast iron skillet over medium heat until hot. Add 1 teaspoon of the remaining oil. Cook one round at a time until the bottom starts to bubble and becomes golden-brown in spots. This should take about 1 or 1 ½ minutes. Flip the round over and cook until golden-browned in spots – about 1 more minute. If the flatbread starts to bubble up, press it down with a spatula. Check browning at all times. Wipe out the skillet with a sheet of paper towel between each flatbread.

Repeat process with remaining rounds and remaining oil, reducing heat as necessary as the skillet will build heat.

For pliable flatbread suitable for folding or rolling, immediately stack them on a plate and keep wrapped in a kitchen towel. For crispier flatbread cool the rounds on a rack.