Add the almond flour and Greek yogurt to a mixing bowl. Start mixing them together using a spoon or your hands until they begin to come together into a soft dough. At first, it may look slightly crumbly, but keep mixing and pressing gently — the moisture from the yogurt will gradually bind everything into a smooth, workable dough.

Check the texture of the dough by lightly pressing it with your fingers. If it feels too sticky and sticks to your hands, sprinkle in a little more almond flour and mix again. If it feels too dry or cracks when pressed, add a small spoonful of yogurt and knead gently. The goal is a soft, slightly tacky dough that holds together without being wet.

Once the dough is ready, divide it into equal portions depending on how many flatbreads you want. Try to keep the portions similar in size so they cook evenly. Roll each portion lightly between your hands to form smooth balls.

Place one dough ball on a flat surface, ideally lined with parchment paper or lightly dusted with almond flour. Using a rolling pin, gently roll it out into a thin, even circle. Take your time and apply even pressure so the thickness is consistent throughout — this helps the flatbread cook evenly without burning or staying undercooked in spots.

Place a non-stick pan on the stove over medium heat and allow it to preheat for a minute or two. You don’t need to add much oil, but you can lightly grease the surface if you’re concerned about sticking.

Carefully transfer the rolled flatbread onto the hot pan. Let it cook undisturbed for about 2–3 minutes. You’ll start to see small bubbles forming on the surface, and the bottom will turn lightly golden. This is a sign it’s cooking properly.

Gently flip the flatbread using a spatula and cook the other side for another 2–3 minutes. Press lightly with the spatula if needed to ensure even contact with the pan. Both sides should be golden with light brown spots.

Remove the cooked flatbread from the pan and set it aside. Repeat the same process with the remaining dough portions, adjusting the heat slightly if needed to prevent burning.

Serve the flatbreads warm for the best texture. They will be soft, flexible, and perfect for wrapping, dipping, or enjoying on their own.