In a large mixing bowl, whisk together flour, baking powder and salt.
Add natural sour cream and stir with a wooden spoon.
Form the dough into a ball. Place on a floured surface. Let rest for 20 minutes.
Next, form the dough into a log and slice in half. Slice each half into two and keep going until you have 8 pieces.
Form each dough piece into a ball and roll out with a rolling pin into a thin circle.
Grease a cast iron 11-inch skillet. Preheat oven medium to medium-high heat.
Carefully, place each piece in skillet and fry on each side for 2 minutes OR until it is golden and golden brown spots appear on the surface.
Remove from skillet and repeat with remaining pieces of dough.
Notes
If using self-rising flour, skip the baking powder and salt since the flour already has it. Store cooled flatbread in a ziploc bag to prevent drying. Serve with curry and rice, as a mini pizza dough or in wraps with gyros or shawarma meat.