In a medium bowl whisk together the flour, baking powder, and salt.

Add the yogurt and stir with a spoon until a shaggy dough forms, then knead with your hands until smooth and soft.

Divide the dough into 8 equal pieces and shape each piece into a ball.

On a lightly floured surface roll each ball into a thin round about 1/8 inch thick.

Sprinkle half of each round with minced garlic and shredded mozzarella, leaving a small border at the edge.

Fold each round over the filling to form a half-moon and seal the edges firmly by pressing with the tines of a fork.

Heat a dry nonstick skillet over medium heat.

Place 1–2 flatbreads in the skillet and cook for about 4 minutes per side until golden brown and the cheese is melted.

Repeat with the remaining flatbreads, adjusting the heat if they brown too quickly.

Serve hot with your favorite dip or plain yogurt.