Preheat the oven to 350°F/175°C. Line a baking tray with parchment paper.
Separate the egg whites and yolks.
Add the baking powder to the egg whites and (using a clean whisk) whisk the egg whites till stiff peaks.
In another bowl, add the Greek yogurt to the egg yolks and add pinch of salt. Whisk till it turns pale and the yogurt and egg yolks are fully incorporated.
Using a spatula, fold half of the egg whites into the egg yolk mixture. Add the remaining egg whites and fold till incorporated. Be careful not to over-mix or you will lose the fluffiness. Stop folding when the egg whites are just incorporated.
Using a spoon, spoon 6 even heaps of 1/2 inch / 1 cm thick on a baking tray lined with parchment paper.
Bake in the oven for 20 – 30 minutes or until golden.
Let the cloud breads cool on the baking tray for a few minutes before transferring to a wire rack to cool completely.
Serve with your favorite topping and enjoy.
Greek yogurt can be substituted with cream cheese
Baking powder can be substituted with cream of tartar
Cloud bread can be frozen, make sure to thaw them before warming