Make the flatbread dough

Cup of Yum
1. Reserve two tablespoons of flour and place the rest of the flour in a large bowl. Add the baking powder, salt and nigella seeds, and stir to distribute. 
2. Add the yoghurt. Roughly mix it with a fork and then get in with your hands to form a shaggy ball. If the dough is too sticky, add more flour – one tablespoon at a time.
3. Tip the dough onto a lightly floured work surface and gently knead for a minute. The dough won’t be elastic like bread dough, but it should form a ball of slightly sticky dough. You can also do this in a food processor with a dough blade.

Rest the dough for 15 minutes

1. Place the dough back in the mixing bowl and cover it with a damp kitchen towel. Leave to rest for 15 minutes.
2. Heat a dry frying pan or skillet over medium-high heat. It should be large enough to fit one flatbread at a time. 

Roll the dough into thin flatbread

1. Divide the dough into 4 equal pieces for small flatbreads – or 2 for larger flatbreads – and shape each into a dough ball. Keep the dough balls covered under the damp kitchen towel.
2. Dust your rolling pin lightly with flour and roll the first dough ball out until thin, roughly ⅛ inch (3 mm). It doesn’t need to be perfectly round. 

Cook the flatbread

1. Once the dry pan is nice and hot, cook one flatbread at a time for 1 – 2 minutes per side.
2. Move the cooked flatbread to a plate and repeat with the remaining dough balls, stacking the flatbreads as you go.