Place a piece of parchment paper or silpat onto a half sheet pan then set aside.

To a large mixing bowl, add the nonfat plain Greek yogurt, baking powder, and salt then stir with a fork to combine. Add the gluten free flour blend then stir until the mixture is crumbly.

Pour the mixture onto a clean, dry, flat surface then use your hands to press the crumbles together to form a ball. Fold and press the dough for 2 minutes - do this by folding the top of the dough over itself then pressing down in the center with your palm. Give the dough ball a quarter turn then fold from the top to the bottom and press down again. The dough should be soft and slightly tacky - not sticky. If it’s sticky, add a dash of gluten free flour as needed to prevent the dough from sticking to your hands or the work surface. Set the dough ball aside to rest for 10 minutes.

Divide the dough ball into 4 equal pieces then use your fingers and hands to press one of the pieces into a flat disc (see process photos for example). Flour your work surface then place the disc down and sprinkle the top with flour. Gently roll with a rolling pin until the dough is 6-7” wide, turning and flipping the dough halfway through to prevent sticking. If the dough tears around the edges, pinch it back together. Use your hands to cup and pat around the edges of the dough to create a smooth circle shape then transfer to the prepared sheet pan and repeat with the remaining pieces of dough.

Add a drizzle of extra virgin olive oil to the pre-heated skillet then brush it into a thin, even layer with a pastry brush. Working one at a time, place a flatbread inside then cook for 2 – 2-1/2 minutes or until the bottom side is golden brown and spotted, turning the heat down slightly if necessary.

Brush the top of the flatbread with a little extra virgin olive oil then flip and cook for another 2 minutes, or until the bottom is golden brown and the entire flatbread is puffy, adjusting the heat up or down as needed. Transfer the flatbread to a plate then cover with a tea towel to keep warm. Alternatively, you can place the flatbread on the edge of the tea towel then roll it into a log if you want to serve it as a taco or wrap.

Repeat the cooking process with the remaining three pieces of flatbread, adding then brushing fresh extra virgin olive oil into the bottom of the skillet before cooking each one. Serve the flatbreads warm.