Step 1

In a medium to large bowl, mix flour, salt and oregano to combine.

Step 2

Add lemon juice and yogurt and mix with a wooden spoon or by hand to form a soft dough.

Step 3

Roll into a log. Cut the log in half then each half in half then each quarter into thirds to yield 12 even slices.

Step 4

On a well-floured surface, roll each piece out to seven inches. Flouring the rolling pin will help it from sticking.

Step 5

Each piece will be paper thin but they are easy to handle and will not break apart.

Step 6

Heat a large non stick skillet, sauté pan or grill to medium high heat.

Step 7

Spray a quick spray of pan spray into the pan once hot. Shake off any excess flour from one flat bread and lay into the hot pan and spray a quick spray over the top.

Step 8

Cook for about 1 ½ minutes. The dough will bubble in places, this is normal.

Step 9

With tongs, check the bottom and if browned, flip and repeat for the other side for about the same cooking time.

Step 10

Remove to a platter and wipe the hot pan with a paper towel to remove any excess flour.

Step 11

Repeat for the remaining pieces.

Step 12

Serve immediately or cool and wrap in a bag or plastic wrap. Will keep for about a day.