Gluten Free Flatbread

Ingredients
400g Gluten free self raising flour
300ml Natural yoghurt
1 tsp of cumin seeds or fennel seeds or rosemary or thyme.The original recipe had cumin seeds but I have used the others as well. These flatbreads do need herbs or spices otherwise they are tasteless in an unpleasant way.
Extra ingredients
rock salt
lemon juice

Equipment
scales
mixing bowl
teaspoon
frying pan
grill

Method
1. Preheat grill. Put grill pan under grill so heat circulates between heat source and pan.
2. Heat frying pan and toast chosen herb on medium high heat
3. Mix flour, yoghurt and herb together in a mixing bowl until it is a soft dough
4. With floury hands and surface, divide dough into 8 small balls.
5. Squash balls flat into a round approx 0.5cm. Don't try and roll flat with a roller, its tricky with gluten free flour. If you are going to add salt and lemon juice do it now when breads are flat. Squeeze lemon juice over bread and them sprinkle them over with the rock salt.
6. Put flatbread onto grill pan grill and heat for 3-5 minutes on each side. Keep an eye on them to make sure they don't over cook.
7. This doesn't happen everytime, but ideally the flatbread will puff up like a pitta bread. If you have preheated the grill with the grill pan in it, this is more likely to happen.
8. If you eat them stright away they will be soft(ish). If you let them cool they will go hard, a bit more like a cracker.