Gluten Free Flatbread

Whisk together the cassava flour, baking powder and salt together in a large mixing bowl. Add the garlic powder and oregano to the dry ingredients if using at this time.

Add the yoghurt, milk and olive oil and mix until a soft dough forms. Set aside and allow the dough to rest at least 10 minutes to allow the flour time to soak up some of the moisture.

Lightly flour a large sheet of baking paper. Place the dough on to the floured surface and cut in half. Divide each half into four pieces so that you have 8 total portions of dough.

One at a time roll the dough balls using a rolling pin out on the lightly floured surface until flat and even and about 8 inches wide in diameter. Don't be afraid to add more flour to the dough as needed to keep it from sticking too much. Keep a small bowl of flour nearby to add more flour as you go if needed.

After rolling the dough out warm a large non stick pan on a medium-high heat. When the pan is hot, carefully transfer the rolled out dough to the pan and let cook on each side for about 4-5 minutes. The flatbread should form small air pockets across the surface and turn lightly golden on one side.

Brush the top side with a little bit of oil and then flip over and repeat on the the other side. Repeat this process with the remaining dough until complete.