1. In a large mixing bowl, combine the flour, baking powder, and salt. Mix well to ensure the baking powder is evenly distributed.
2. Add the Greek yogurt and olive oil to the dry ingredients. Stir with a wooden spoon until the dough starts to come together.
3. Transfer the dough onto a floured surface and knead for about 5 minutes until smooth and elastic. This reminds me of my childhood, kneading dough alongside my mom, feeling the transformation under my hands.
4. Divide the dough into 8 equal parts and roll each piece into a ball. Cover with a damp cloth to prevent drying out.
5. In a small bowl, mix the feta cheese, chopped mint, oregano, and black pepper. This filling is where the magic happens, blending flavors reminiscent of sunlit Mediterranean afternoons.
6. Take one dough ball at a time and roll it out into a circle about 6 inches in diameter. Place a generous spoonful of the feta mixture in the center.
7. Fold the edges of the dough over the filling, pinching to seal. Gently flatten the stuffed dough with your palm.
8. Preheat a non-stick skillet over medium heat. If you have a cast-iron skillet, even better. It’s perfect for achieving that crispy, golden crust.
9. Cook each flatbread for about 3-4 minutes on each side, or until golden brown and cooked through. Sprinkle sesame seeds on top while cooking if you like an extra crunch.

Each flatbread is a labor of love, from mixing the dough to the final flip in the skillet, just like the tortillas my family and I used to make. The aroma will transport you to a Mediterranean haven.