Put self raising flour, baking powder and yoghurt to a mixing bowl and mix together with a spoon, then use clean hands to pat and bring everything together. Dust a clean work surface with flour, then tip out the dough. Knead for a few minutes until all form to a dough. Wrap in cling film and leave it rest for 20-30min
After rest your dough, add some mix herb if you prefer (I use rosemary and sea salt) and mix them together with the dough. Dust a clean work surface and rolling pin with flour, then divide the dough roughly the size of a golf ball.
Pat and flatten the dough with your hands, then use a rolling pin to roll each piece into thin oval shapes.
Cook each one for 1 to 2 minutes on a griddle pan or non stick pan (high heat) each side, or puffed up, turn over and let it cook on the other side.
Brush the flatbreads all over with butter or herby garlic butter before served if you prefer or they are just as nice serve it straight from the pan.
