Combine flour, yeast, salt, baking soda and baking powder in a stand mixer fitted with the paddle attachment and beat on low speed to combine.

Add yogurt and water to the mixer bowl. Starting on low speed, beat until the mixture forms a shaggy dough, then switch to the hook attachment and knead for 4 minutes on medium-low speed.

Generously flour a work surface. Dump out the dough and sprinkle it with flour, too. Knead once or twice to form a large ball. Cut the dough into 8 equal pieces and form each piece into a ball by rolling the dough between your hands.

Oil a sheet of parchment paper. Place dough balls on top and roll them around to coat with oil. Cover with another sheet of parchment paper and let rise 1 hour.

Flour a work surface. Use a rolling pin to roll each dough ball flat to about ¼” thick. Lift the dough off the counter and use your hands to gently pull it into a thinner, slightly oblong shape. Let it rest 10 minutes in a single layer.