In a large bowl, mix the flour, baking powder and fine sea salt. Add the Greek yoghurt and olive oil, then stir until the mixture comes together into a rough dough.

Turn the dough onto a lightly floured surface and knead for 2 to 3 minutes until smooth. If it’s very sticky, add a little more flour, but only enough to make it manageable.

Divide the dough into 8 equal pieces. Roll each one into a ball, then flatten and roll into rough oval or round flatbreads about 3 to 4 mm thick.

Set the BBQ for medium-high direct heat. Clean and lightly oil the grill if needed so the breads release easily.

Place the flatbreads on the grill and cook for 1 to 2 minutes per side, until puffed in places with charred patches and cooked through. Work in batches if needed.

As each flatbread comes off the grill, brush lightly with olive oil and sprinkle with flaky sea salt. Stack them under a tea towel to keep warm and soft.