Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

In a large mixing bowl, combine gluten-free flour, Greek yogurt, baking powder, and salt. Stir until a slightly sticky dough forms.

Lightly flour your work surface and knead the dough gently for 2–3 minutes until it becomes smooth and elastic. Let it rest for 5 minutes.

Divide the dough into four equal portions and roll each into a thin circle or oval, about ¼ inch thick.

Brush each rolled flatbread with olive oil and place on the parchment-lined baking sheet.

Bake for 10–12 minutes until golden-brown and slightly puffed. Let cool slightly before serving.