In a large bowl, add the flours, the salt, and the baking powder and mix until combined.
Make a well in the middle and add the yoghurt, garlic, and olive oil.
Knead the mixture until the dough that is soft, and a little sticky.
Transfer the dough into a floured working surface and knead until smooth. Press the dough into a disk, about 22cm (8.6inches).
Divide the dough into 12 equal pieces and roll them into balls. Dust with some extra flour to help the dough from drying and cover with a kitchen towel.
Place a non-stick pan on medium heat and let it get hot.
Using a rolling pin, roll the balls into disks, one at a time.
Brush the pan with some olive oil, poke some holes with a fork in the pita and place it to the pan.
Cook until golden on one side, then brush with some olive oil on the top and flip the pita. Cook until the other side is golden and remove. Use a wooden spoon or a spatula to press down the pita to give more color.
Continue until all the pitas are done. Add the filling of choice and wrap them or cut them into pieces.