Soft Homemade Flatbreads with Garlic

Method

1. In a large bowl, whisk together the flour, baking powder, salt, and garlic powder. Make a well in the center. Add the yogurt, oil, and 1/2 cup (125 ml) of milk. Stir with a wooden spoon until the flour absorbs the milk. If the mixture seems too dry or crumbly, gradually mix in the remaining milk. Bring the dough together with your hands; it should be workable but sticky to the touch — sticky dough gives soft, moist flatbreads.
2. Turn the dough out onto a lightly floured surface. Sprinkle a little extra flour on top if it's too sticky. Knead for 2-3 minutes until you have a smooth, soft, and semi-sticky ball.
3. Lightly oil a bowl and place the dough in it, turning it a couple of times to coat with oil. Cover the bowl with plastic wrap and let it rest for 30 minutes.
4. Knead the dough a few more times until smooth — no extra flour needed, as the oil from the dough helps.
5. Divide the dough into 6 equal pieces for larger wraps, or 8 pieces for smaller ones. Working with one piece at a time, flatten it with the palm of your hand, then use a rolling pin to roll it out to about 5 mm (1/8 inch) thick.
6. Lightly grease a nonstick pan with about 1/2 teaspoon of olive oil over medium heat. Cook one flatbread for 2 minutes on one side — it will bubble up. Flip and cook until golden, pressing down gently with a spatula if it puffs up too much.
7. While one flatbread is cooking, roll out the next piece. Work with one piece at a time to prevent the rolled dough from drying out.
8. Stack the cooked flatbreads on a plate lined with a clean tea towel, and wrap them up to keep them warm and soft. The steam helps keep them pliable.
9. To serve, lightly brush each flatbread with a small amount of olive oil or garlic-infused olive oil.