In a medium bowl, whisk together the flour, baking powder, salt, and garlic powder. Create a well in the center and add the Greek yogurt all at once. Using a wooden spoon or your hands, stir and mix until a shaggy dough forms. The dough will come together quickly—don't overwork it at this stage.

Turn the dough out onto a lightly floured surface and knead for 3-5 minutes until it becomes smooth and elastic. The dough should be soft but not sticky—if it sticks, dust with a bit more flour. Once kneaded, form it into a ball, return it to the bowl, and let it rest at room temperature for 10 minutes. This resting period allows the baking powder to activate slightly and makes the dough easier to work with.

After the rest, divide the dough into 4 equal pieces and roll each one into a ball. On a floured surface, flatten each ball into a thin circle about 1/4-inch thick, roughly 8 inches in diameter. I like to use a rolling pin to get even thickness, which ensures the wraps cook uniformly. Stack the rolled circles on a plate or cutting board, lightly dusting each with flour to prevent sticking.

Heat a large skillet or cast iron pan over medium-high heat and lightly spray with olive oil. Once hot, place one wrap in the pan and cook for 2-3 minutes until bubbles begin to form on the surface and the bottom starts to turn golden. Flip the wrap carefully and cook the other side for 1-2 minutes until it's also golden and lightly charred in spots. Transfer to a plate and repeat with the remaining wraps. I find that these wraps taste best served warm, so keep them stacked and covered with a clean kitchen towel to retain moisture while you finish cooking the rest.