Combine all the ingredients in a bowl and mix with a fork.
Turn out onto a lightly floured board and gathered together to form a soft dough.Leave to rest for 10 minutes ( SEE NOTE 2 )
Divide the dough into 10 to 12 pieces, then roll each out into a circle around
Heat a pan over medium/high heat.
Cook for 30 seconds on each side.When you will see little bubbles rise on the surface, flip the flatbreads over.
You will see that the flatbreads puffs up slightly and it will get little brown spots as it cooks.
Remove from the heat and brush both sides with the garlic butter. Cover with a clean kitchen towel or paper towel as you cook the rest of the flatbreads
While the dough rests, make the garlic butter by melting butter with 2 cloves of crushed garlic. Add chilli flakes
Simmer on low heat until the butter is melted and remove from the heat.
If you do not have self raising flour, then substitute it by adding 2 teaspoons of baking powder to all purpose or cake flour.
The reason for leaving the dough to rest is that when flour is mixed with any liquid, in this case the yoghurt, it takes a long time to absorb that liquid. As it rests it absorbs the liquid and gives the gluten a chance to connect. This creates a more stretchy dough which is easier to handle and roll out.