In a medium to large bowl, mix flour, salt and oregano to combine.

Add lemon juice and yogurt and mix with a wooden spoon or by hand to form a soft dough.

Roll into a log. Cut the log in half then each half in half then each quarter into thirds to yield 12 even slices.

On a well-floured surface, roll each piece out to seven inches. Flouring the rolling pin will help it from sticking.

Each piece will be paper thin but they are easy to handle and will not break apart.

Heat a large non stick skillet, sauté pan or grill to medium high heat.

Spray a quick spray of pan spray into the pan once hot. Shake off any excess flour from one flat bread and lay into the hot pan and spray a quick spray over the top.

Cook for about 1 ½ minutes. The dough will bubble in places, this is normal.

With tongs, check the bottom and if browned, flip and repeat for the other side for about the same cooking time.

Remove to a platter and wipe the hot pan with a paper towel to remove any excess flour.

Repeat for the remaining pieces.

Serve immediately or cool and wrap in a bag or plastic wrap. Will keep for about a day.