Add 1 cup of flour and mix the ingredients until everything is incorporated. Add the remaining 1 cup of flour and knead the dough for 2-3 minutes until it is elastic and smooth. Cover the bowl with the dough with a plastic wrap and place in a warm place for 25 minutes.
On a lightly floured surface divide the dough into 4 balls. (You can lightly brush your hands with some oil). Transfer the dough balls on a parchment lined baking sheet and flatten them with your fingers. (Optional - you can press with your 3 middle fingers in a center of each flatbread).
Brush each flatbread with ½ tablespoon of almond milk or water.
Bake the flatbreads for 10-15 minutes until brown on top.
Note 1In this recipe I used almond yogurt. You can replace it with coconut yogurt or cashew yogurt. OR if you're not vegan, you can use a regular Greek yogurt. The most important thing here is that yogurt had some live and active cultures. I used Kite Hill Almond yogurt and it contained around 4 different cultures.