In a large mixing bowl, combine the all-purpose flour, baking powder, and salt. Stir until evenly distributed.

Gradually add the Greek yogurt and warm water to the dry mixture. Stir until the dough begins to come together—it may look a bit shaggy.

Transfer the dough to a floured surface and knead for about 5 minutes until it feels smooth and elastic. If it’s too sticky, dust with a bit more flour.

Divide the dough into 6 equal portions and shape them into balls. Cover with a kitchen towel and let them rest for 15 minutes.

In a small saucepan, melt the butter with olive oil over low heat. Once melted, add the minced garlic and cook for 1-2 minutes until fragrant. Remove from heat and let it cool slightly.

Roll each dough ball into a circle about 1/4 inch thick.

Heat a non-stick skillet or cast-iron pan over medium heat. Cook each flatbread for about 1-2 minutes per side until golden brown.

Immediately brush each flatbread with the garlic butter and sprinkle with chopped parsley.

Store leftover flatbreads in an airtight container at room temperature for up to 2 days. Reheat at 350°F in the oven for 5 minutes or in a skillet over low heat.

Freeze cooked flatbreads for up to 3 months; thaw at room temperature and reheat.