In a small mixing bowl, whisk yogurt and water together. Add dry ingredients and combine everything with a wooden spoon. Using hands, work the dough until fully combined and is soft and play-dough consistency.
Note: If the dough is too dry, (not forming a ball and is flakey), add water by a tablespoon until the ball comes together. If it is too sticky (dough sticking to your hands), add cassava flour by a tablespoon until the ball comes together. It should be fairly easy and pliable to work with.
Turn the ball of dough onto a cutting board. Using your palm, gently press into the ball to form a thick disk. Cut the disk of dough in half and crosswise in half to form 4 similar size pieces.
Working with one piece at a time, roll the dough between 2 pieces of parchment paper until you form a circular shape with slightly less than 1/4" thickness. You may need to flip the dough (keeping it between the paper) and roll on the other side.
Carefully pull away the parchment paper from one side of the dough round.
Shape the edges with fingers to form uniform rounds.
Heat a medium cast iron skillet over medium heat.
Place each flattened dough round on hot skillet and cook for about 3-4 minutes. Flip and continue to cook on the other side for another 2-3 minutes or until golden and cooked through.
Transfer to a plate and cover with a clean kitchen towel. Repeat with remaining 3 balls of dough.
Enjoy with dipping oil immediately or keep stored in airtight container for up to 5 days.
Combine all ingredients and give a quick stir.
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