Combine warm water, yeast, and sugar in small bowl. Let it sit for 10 minutes until the yeast is bubbling. Set aside.

In a bowl or stand mixer, sift the flour, baking powder, and salt until well combined. Next add in your yeast mixture and mix to combine with flours.

Slowly mix in your yogurt, 1-tbsp oil, vinegar, and a mix together with spatula or spoon. The batter should be thick, but still able to be rolled by hand. If the batter seems to dry/thick, add in 1/4 cup more warm water. It should look and feel like a tender pizza dough.

Knead the dough for 5 minutes with dough hook or with hands. (Remember the dough will not be as elastic as regular wheat flour, that is ok!)

Place the dough in an oiled bowl and cover with cloth. Place in warm dark place and allow to rise for 90 minutes or until doubled in size.

Once the dough has risen, flour your hands and counter to prepare dough.

If the dough is extra sticky, let it chill for 20 minutes, then flour your hands before rolling. Roll the dough into 6-7 medium size balls (slightly smaller than a baseball)

Place dough balls on wax paper and roll each one out between 2 pieces of wax paper in until you form an oval shape. Shape the corners to smooth out any cracks (Be gentle so that your dough does not crumble.)

You can roll the dough thin but you don’t want to crack the dough when rolling. The thinner the dough, the crispier the bread on the outside and the better the chance of bubbles

To cook, heat a non stick pan, cast iron, or grill pan with oil on high.

Place each flattened dough on pan one at at time on high heat. Cover with lid and wait 1 + minutes. You should start to see the edges puff and bubbles begin to form.

Brush the top with more oil and flip to other side. Cook an additional 1-2 minutes uncovered until dark marks appear on bottom.