Mix flour, yogurt, and starter together until just combined.

Allow to autolyse for around 30 minutes

Add salt and knead until a thick, sticky ball forms, cover and leave at room temperature

Perform a few stretch and folds throughout the evening to develop gluten

Let the dough sit at room temperature over night or for around 8-10 hours

At this point the dough is ready to divide or you can place the it in the fridge for a day or two, or until you are ready to bake

When you are ready to bake, divide dough into 12 equal pieces and roll each out into a loose ball

Preheat a large cast iron skillet or griddle on medium high heat

Using lots of flour on both sides, roll out each of your balls being careful to create an even, circular shape. You can roll these out until the dough is translucent, of you can

When your pan or griddle is very hot, add the flat bread

Allow the flatbread to cook for 1-2 minutes, watching it for bubbles and air pockets. You can also check the underside for brown spots, this means it is ready to flip.

Flip the flatbread and repeat on the other side.

Repeat with all 12 flatbreads until done