In a large glass or ceramic bowl, combine flour, garlic powder, and salt. Cut in vegetable shortening until mixture resembles crumbles. Knead in yoghurt and green onions. Continue kneading, gradually adding in water a few tablespoons at a time. Cover dough with plastic wrap. Let stand about one hour at room temperature.

Cut dough into eight balls about 1 inch in diameter. Roll out each ball to about 7 inches in diameter and about 1/16-inch thick. 

Heat a griddle to medium heat. Brush the cooking surface lightly with olive oil. Cook on the griddle about 30 seconds or until you see small bubbles on the surface. Turn the flatbread over. It should be light brown on the cooked surface. The bread will start to puff with steam. Press the area where the steam is escaping with a spatula. After about one minute, turn over and brush the flatbread with olive oil. Both sides should be browned. Remove from heat and repeat with remaining dough balls, brushing the cooking surface with oil between each flatbread. Serve warm or at room temperature.

Makes 8 servings.

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