<b>Phase 1:</b>  Combine the flour, salt, and baking powder in a large bowl.

Add the yogurt and stir together (starting with a spoon or fork, but eventually you'll want to use your hands). 

Once it's kind of a messy dough, figure out how much water you might need.  Add water 1 tablespoon at a time, stirring thoroughly to combine, until the mixture forms a dough.  I've only made this with thick Chobani Greek yogurt, and usually need about 4 tablespoons. 

Using your hand(s), bring the dough together into a shaggy rough ball.  Very lightly flour the counter and transfer the whole mixture (including any unmixed bits) to the counter. 

Knead for about 1-2 minutes until smooth, then form a ball and upend the empty bowl over it on the counter.  Let rest for 30 minutes. 

<b>Phase 2:</b>  Divide the dough into 8 wedges or pieces.  One at a time, very lightly flour your counter and roll out each piece into a round or oblong shape VERY THIN. 

Brush thinly with some melted ghee or butter, then roll the dough away from you into a thin cylinder.  Wind the cylinder into a coil (or sideways snail; see photos above). 

Place each coil of dough back on a floured spot (next to each other) and then cover with the bowl again (or plastic wrap).  Rest for another 15 to 20 minutes once you've done all pieces of dough.

(Optional) Heat your oven to 300 F and get a big baking sheet ready; you cook the flatbreads on the stove, but can keep them warm and fresh in the oven.

<b>Phase 3:</b>  Warm a frying pan (I use cast iron) over medium-low heat.  Working with one coil at a time (leave the others to rest covered), roll into a very thin round.  

Brush one side with melted butter or ghee, then put the dough into the hot pan, butter side down.

Cook until a deep golden brown underneath, about 5 minutes.  While it's cooking, brush the exposed top side with more butter, then flip and continue cooking until both side are the same deep golden brown.  Transfer to the warm baking sheet and place in the oven to keep warm.

Continue this process with the remaining coils and flatbreads.  Serve fresh and top or fill with whatever you wish.  While these are great fresh, they're also nice re-warmed in the oven for a few minutes (store in foil in the fridge).