In a small mixing bowl, combine the flour, baking powder, and salt. Next, pour in the soy milk. Mix all of the ingredients until a wet ball begins to form. I like to use a silicone spatula because the dough is very sticky.
Cover the mixing bowl and let it sit for 10 minutes. Meanwhile, dust some flour on a clean surface and keep more flour closeby.
Uncover the mixing bowl and transfer the flatbread dough onto the floured surface. Sprinkle a generous amount of flour on top of the dough. Pull the edges of the dough into the center until there is some resistance and a ball begins to form. Add more flour as needed.
Divide the dough into four parts. With each portion of the dough, pull the edges into the center again and create a small ball. Flatten each dough until about one-fourth of an inch thick. Do this with a rolling pin or with your fingertips.
Heat a skillet over medium-high heat. Carefully place the flatbread in the skillet and cook for about 2 minutes on each side.
Once done cooking, place flatbread onto a plate, cover with a tea/kitchen towel to allow the steam to soften them.