Add the white spelt flour, baking powder and salt to a mixing bowl and mix thoroughly with a balloon whisk.

Make a well in the centre and add the Greek yogurt.

Mix with a spatula until a shaggy dough forms.

With an oiled hand (to prevent sticking) bring the dough together to form a rough ball. If needed add a little more yogurt (a teaspoon at a time) to incorporate all the flour.

Knead the dough in the bowl for about a minute until you have a smooth ball of dough. Do not overwork.

Cut the dough into 4 equal pieces.

Roll the dough pieces into balls and place back in the bowl under a tea towel (or plate). You can either leave them there to rest for 10 minutes for the dough to relax or proceed with the next step if you’re short of time (which is usually me)!

Preheat a stainless-steel frying pan or cast iron skillet (not nonstick pan) on a medium to high heat.

Lightly dust a rolling pin and work surface with flour and roll out your first ball of dough to about 18 – 20 cm (7 – 8 inches) in diameter. Pick up and reposition the dough as you go to get a rough circle shape. (Do not over flour as excess flour can burn in the pan but easily rectified by wiping over with paper kitchen towel).

Brush a thin layer of extra virgin olive oil over the surface of the flatbread.

Place the flatbread oil side down in the frying pan and let it puff up and cook for a minute or two. Check the underside to see when it’s done, there will be golden brown streaks and no raw dough.

While this is cooking roll out the next flatbread and brush the top with oil.

Once the underside is cooked flip with a metal spatula and cook the other side for another minute or 2 (no need to oil the other side as there’s enough residual oil in the pan). The flatbread will have golden brown spots on the underside when ready.

Repeat this process until all 4 flatbreads are cooked. Layer them up in a dish covered with a clean tea towel or plate to keep warm as you go along.

Serve immediately or can be stored and reheated later (see above for details of reheating and storing).