Mix 250 g flour with the baking powder and a pinch of salt (can be more or less, depending on your taste) in a mixing bowl. Then mix the yoghurt with the flour, baking powder and salt mixture with a spoon. Now knead everything into a smooth dough.
Cut the ball of dough into 4 equal parts and roll out with a rolling pin into 2cm thick flatbreads. Now you can get creative and vary the flatbreads as you like. My favorite is an onion, oregano, and olive flatbread. Cut the selected ingredients into thin rings and spread them on the flatbread. I still sprinkle a little salt over the rolled out flatbreads. To prevent the olives or onions from falling off when you turn them, simply roll the rolling pin over the topped flatbread again. You can now bake the cakes on the grill or in the pan or in the oven.
For baking on the grill:
Brush the grill grate with oil using a bit of crumpled aluminum foil. Grill the cakes until golden brown. Better a little slower. Otherwise the cakes will be brown on the outside and not done on the inside.
If you don`t want to turn on the grill, you can also make the cakes in a coated pan. To do this, brush the pan just a little with oil and add the flatbreads there. Preferably only one at a time. Important: only on medium heat. They should be golden brown. Turn over more often. So that they are really baked, I put the flatbreads in the oven for a few minutes at 200 °. Not long, about 5 minutes. That way they stay warm until everyone else is done.
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