Combine flour, garlic powder, baking powder and salt in a large mixing bowl. Mix well to ensure the baking powder is evenly distributed.
Make a well in the centre and add the yoghurt, olive oil and milk.
Mix with a dough whisk or metal spoon to bring together into a shaggy dough.
Using your hands, knead the dough for a few minutes until it creates a well-formed ball. The dough should be workable but slightly sticky to the touch. Note that the more the dough is kneaded, the stickier it will become. Once it starts to get a little sticky, stop kneading at that point.
When the dough is sticky, rub with a little olive oil to coat and place in the mixing bowl to rest. Cover and set aside for 30 minutes.
Knead the dough for another minute to mix through any residual oil and divide into 8 equal portions. Roll each portion into a ball.
Working one ball at a time, place the dough on a floured surface and flatten with the palm of your hand. Using a floured rolling pin, roll the dough into a round about 3-4 mm thick.
Add a dash of olive oil to a large non-stick frying pan over medium-high heat. Fry the flatbread for about 1 minute per side, or until golden and fluffy. If the dough inflates, lightly press with a spatula to keep the bread on the surface of the pan.
Meanwhile, roll out the next flatbread and repeat until all are cooked, transferring each to a plate and covering with a tea towel to keep soft. Serve warm.