Griddled Flatbread (Paratha)

Preparation

1. In a large bowl, combine flour, garlic powder, and salt. Cut in shortening until mixture resembles crumbles. Knead in yoghurt and green onions. Continue kneading, gradually adding in water a few tablespoons at a time. Place dough on counter lightly dusted with flour; cover with plastic wrap. Let stand about one hour at room temperature.
2. 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 on lightly floured surface.
3. Heat a griddle to medium heat. Brush the cooking surface lightly with olive oil. Cook one flatbread on the griddle about 30 seconds or until you see small bubbles on the surface and the bottom is golden brown; turn and cook until bottom is browned, about 1 minute. (The bread will start to puff with steam. Press the area where the steam is escaping with a spatula.) Remove from heat to heatproof plate; cover with foil to keep warm while preparing remaining flatbreads. Repeat with remaining dough circles, brushing the cooking surface with oil between each flatbread. Tear or cut flatbread in half before serving. Serve warm or at room temperature.