In a bowl, combine the flour, baking powder, salt and dried mint. Add the yogurt until a dough forms. If it's too dry, add a bit more yogurt and if it's too sticky, add a bit more flour.
Transfer dough to a floured surface and divide to 6. Roll each part to a ball and start rolling each ball with a rolling pin until desired thickness.
Heat a non stick pan for around 2 mins on medium heat. In the meantime, mix the olive oil with the green parsley or thyme and brush 1 side of each flatbread with it.
Place the flatbread (oil side down) into hot skillet. Allow the bread to toast and bubble up cooking for about 2-3 minutes on each side. Repeat until the 6 flat breads are all toasted and cooked.