To mixing bowl, add the flour, baking powder, baking powder and salt, mix. Add the yogurt, sugar and oil. Start mixing with a fork and add a little water and mix until the dough forms a ball. Use as much water as you need to, you don't want it sticky.
Turn the dough onto a floured surface and knead until the dough is soft and stretchy.
Rub the inside of the mixing bowl with a little oil. Place the dough in the bowl and cover with plastic wrap or a towel. Place in the oven (without turning it on) or a warm space for 30 minutes until the dough has increased in size.

Heat a large cast iron skillet over medium-high heat. Divide the dough into 4 equal balls. Roll out the dough into an long oval, teardrop shape. The dough should be soft and not sticky so you may not need flour for this. Sprinkle lightly with flour if you need it.

When the pan is hot, use your fingers to add a little water to the top of the dough (this will help create the distinct air bubbles). Carefully place the dough into the pan. Allow to cook until you start to see bubbles, 2-3 minutes. Use a large spatula to lift up an edge to check the underside, the bottom should be browned. Flip the bread over, cover with a lid or foil and cook until the other side is browned, about another 1-2 minutes.