Yogurt Flatbreads with Toasted Sesame

These flatbreads are weeknight-friendly because they rely on baking powder, not yeast, for leavening, and they take only minutes to cook in a skillet. A cast-iron pan works best because it conducts heat evenly and steadily, but make sure the skillet is adequately heated (water flicked onto the surface should sizzle on contact). If it’s too cool, the breads will not blister and char as they should.