Add the Greek yogurt and olive oil to the bowl. Stir them gently until the mixture is quite smooth. This adds fat and moisture to your dough.

Mix in the flour and salt slowly. Use your wooden spoon to combine everything well. The dough will start to look shaggy and thick.

Knead the dough on a floured surface. Do this for about eight minutes with your hands. The dough should feel very smooth and elastic.

Place the dough in an oiled bowl. Cover it with a damp cloth or plastic wrap. Let it rise in a warm spot for one hour.

Punch the dough down to release the air. Divide it into six equal-sized small balls. Let them rest for ten minutes on the counter.

Roll each ball into a flat circle. Make them about half an inch thick. Do not make them too thin or they won't puff.

Heat your skillet over medium heat. Place one circle of dough into the hot pan. Cook it for one minute until bubbles appear.

Flip the bread over to the other side. Watch it puff up like a big balloon. Cook for another minute until both sides are golden.