- Combine the flour, dill, baking powder and fine salt in a bowl.
- Stir in the yogurt until dough comes together, then turn out onto a clean, lightly floured surface and knead just until dough feels elastic, about 3 minutes. Return the dough to bowl, cover with plastic and let rest for 30 minutes.
- Divide the dough into 4 equal pieces, and roll each piece out into an oval about 8-inches long. Heat a cast iron skillet over medium heat and melt 1 tbsp butter, until foaming subsides. Add 1 flatbread to the skillet and cook until bubbles and spot turn brown, about 4 minutes. Turn flatbread over and continue to cook until the same browning occurs. Remove flatbread onto a baking tray and repeat with the
- remaining flatbreads.
- Immediately before serving, warm the flatbreads in a 300°F oven for 5 minutes. Melt the remaining 2 tbsp butter and brush flatbreads. Sprinkle with salt and chopped fresh coriander and serve immediately.
Alternatively, flatbreads can be grilled over medium-high, for about 4 minutes on each side.