Make the yogurt flatbreads: Combine the flour, yogurt, baking powder, and salt. Mix together with your hands to form a ball of dough. Add more flour if you need to, just enough so it's not too sticky. Knead for about a minute until the dough is smooth. Put in plastic wrap and refrigerate for at least 1 hour or up to a few days. Divide into 4 balls and roll them into flat disks with a rolling pin. Heat a skillet over medium heat and add the oil or butter. Place the flatbreads in the pan and cook for a minute or two on each side like you would cook a pancake. Flip when you start to see bubbles, and remove when they’re at your desired level of browning or char. Serve immediately; they’re best right off the skillet. If you want to make extra for later, I would keep the raw dough balls in the fridge and cook as needed instead of making them all at once and storing them.

Make the sweet potato hummus: Process the sweet potato, chickpeas, tahini, maple syrup, garlic, salt, paprika, rosemary, lemon juice, pepper, and cayenne, if using, in a food processor until smooth. Taste and adjust seasonings to your liking. Garnish with a drizzle of olive oil and a dusting of paprika. Serve with the yogurt flatbreads.