In a large mixing bowl, whisk together the flour, salt, baking powder, and baking soda until well combined.
Add the plain yogurt and warm water to the dry ingredients.
Using a wooden spoon or your hands, mix until a sticky dough forms. The dough will be shaggy and sticky; do not overmix.
Cover the bowl with a clean kitchen towel or plastic wrap and let it rest at room temperature for 8 to 12 hours, or overnight, to allow the dough to rise and develop flavor.
After resting, preheat your oven to 450°F (230°C). Place a heavy oven-safe pot or Dutch oven with its lid inside the oven to heat for 30 minutes.
Lightly flour a clean surface and turn the dough out onto it. With floured hands, gently shape the dough into a round loaf without kneading.
Carefully remove the hot pot from the oven and place the dough inside. Cover with the lid.
Bake covered for 30 minutes, then remove the lid and bake for an additional 10 minutes to brown the crust.
Remove the bread from the oven and transfer it to a wire rack. Let it cool completely before slicing.