In a large mixing bowl, combine the flour, salt, and sugar, stirring to distribute evenly.
Add the Greek yogurt and olive oil to the dry mixture. Stir with a spoon or your hands until a shaggy dough forms.
Knead the dough briefly on a floured surface until smooth and cohesive, about 2 minutes. Cover with a towel and let rest for 10 minutes to relax the gluten.
Divide the dough into 12 equal pieces and roll each into a small ball.
On a lightly floured surface, roll each ball into a thin circle about 3 inches in diameter, aiming for even thickness.
Heat a dry skillet over medium heat until hot, then cook each flatbread for 1-2 minutes until bubbles form and the underside turns golden brown.
Flip the flatbread and cook the other side for about 1 minute, until lightly browned and fragrant. Remove and place on a plate to cool slightly.
Preheat your oven to 220°C (430°F). Line a baking sheet with parchment paper.
Place the cooked flatbreads on the prepared baking sheet. Brush lightly with olive oil, then sprinkle with chopped herbs, minced garlic, and sea salt.
Bake in the hot oven for 5-7 minutes until crispy around the edges and fragrant with herbs.
Remove from the oven, sprinkle with optional cheese or seeds if desired, and let cool for a couple of minutes before serving.
