To make Italian flat bread, chop 1 tablespoon of fresh rosemary, and finely chop 1 teaspoon of fresh garlic. Mix them with 3 cups of flour, 1 teaspoon of salt, 2 teaspoons of baking powder and 1 pinch of baking soda. Mix 3 tablespoons of extra virgin olive oil and 1 cup of ice water in a separate container. Make a well in the flour mix, and slowly add the water and oil until it forms a dough.
If the dough is hard to handle, add 1 tablespoon of water at a time until it reaches the right consistency. Knead the dough until it becomes smooth. Divide the dough into 4 or 5 pieces, and flatten them with a roller until they form 8-inch circles. Prick the circles with a fork.
Place a large skillet over a high flame, and let it heat up. Reduce the heat, and brush with oil. Cook the flat bread on each side, one at a time.
Alternatively, mix 3/4 cup of milk, 1/2 cup of Greek yogurt and 1/2 cup of margarine at room temperature. Mix 3 1/2 cups of all purpose flour, 1 tablespoon of salt, 1 tablespoon of baking powder and 1 egg white in a separate container. Slowly add the liquid mix to the flour mix, and use your hands to integrate the ingredients until the dough separates from the container. Add water or flour as needed to amend the dough until it is neither dry nor sticky. Cover the container with a damp cloth, and let it sit for 30 minutes.
Divide the dough into 12 pieces, and use a roller to make them 1/8-inch thick. Cook on an iron skillet over medium-low heat for 1 or 2 minutes on each side.