In a mixing bowl, whisk together flour, baking powder, and salt.

Stir in yogurt, olive oil, and rosemary until dough forms.

Knead lightly on a floured surface for 1–2 minutes.

Divide dough into 6 pieces. Roll each into a circle, about ¼-inch thick. 5. Heat a lightly oiled skillet or griddle over medium-high heat. 6. Cook each flatbread 2–3 minutes per side until golden spots form.

Brush with olive oil and sprinkle with flaky sea salt. Serve warm.