1 cup self-rising flour (1 cup flour, 1 1/2 tsp baking powder, 1/2 tsp salt)
1 cup non-fat plain Greek yogurt
Garlic and butter for flavoring
Oil for skillet- canola or use butter.
Extra flour for surface
In a large bowl combine the self-rising flour and yogurt with a large pinch of salt to taste. Combine and work into a dough, you may need to add more flour to help it create a ball. When a ball if formed allow to sit for 5 minutes. Meanwhile heat a large skillet or cast iron pan on medium heat.
Four a surface and your hands. Mix well and work further into an elastic dough, it should push back if poked. Start breaking off small balls, about 1 inch in diameter. Flour again your surface and a rolling pin, I prefer a French style pin, but if you’re in a pinch you can even use a glass bottle. Roll to paper thin.
Melt butter and mix with garlic and an additional pinch of salt and pepper.
Grease your skillet well.
Lay the sheet of dough on the skillet and immediately spread a thin layer of the garlic mixture on it. Watch closely so they don’t burn, they take but a minute or two per side. When there are bubbles forming in the dough, it’s time to flip. Flip and butter the other side as well.
Follow for the rest of the dough until gone. Serve warm!!