Add the self-rising flour and salt to a large bowl. Spoon in the Greek yogurt. Stir together with a fork or spatula until the mixture starts to clump, then use your hands to press it into a ball. The dough will feel a little sticky at first but will smooth out as you work it. If it is so sticky it clings to your hands, add flour one tablespoon at a time until it is manageable.

Turn the dough ball out onto a lightly floured surface and knead gently for about one minute, just until the surface looks smooth and the dough holds together. Do not over-knead. You are not developing gluten the way you would with a yeast bread. You just want a cohesive, soft dough.

Cover the dough with a clean kitchen towel or an inverted bowl and let it rest for five full minutes. This rest is important. Without it, the gluten is too tight and the dough will spring back when you try to roll it, leaving you with thick, uneven flatbreads.

Divide the rested dough into four equal pieces. On a lightly floured surface, roll each piece into a rough oval or circle about 7 to 8 inches across and about 1/4 inch thick. They do not need to be perfectly round. Rustic shapes cook just as well and taste just as good.

Heat a large nonstick or cast iron skillet over medium heat for about two minutes. The pan should be hot before you add any dough. Do not add oil or butter to the pan. Place one flatbread in the dry skillet and cook for 2 to 3 minutes on the first side. You will see bubbles forming on the surface and the edges will look set. Flip it over and cook for another 2 minutes, until both sides have golden brown spots and the flatbread feels cooked through with no raw doughy center.

Remove the flatbread from the skillet and place it on a plate. If you want, brush the top lightly with olive oil or melted butter right out of the pan. Repeat with the remaining pieces of dough. Serve warm.