Make the Dough:

• In a mixing bowl, whisk together flour, baking powder, and salt.

• Add the Greek yogurt and mix until a shaggy dough forms.

• Knead the dough on a floured surface for 2–3 minutes until smooth and elastic.

Rest the Dough:

• Cover the dough and let it rest for 10–15 minutes to relax the gluten (makes it easier to roll out).

Shape the Flatbreads:

• Divide the dough into 4–6 equal pieces.

• Roll each piece into a ball, then flatten and roll into a thin oval or circle (about ¼ inch thick).

Cook the Flatbreads:

• Heat a skillet or griddle over medium-high heat.

• In a small bowl, combine olive oil, minced garlic, and chopped parsley or cilantro.

• Brush one side of the flatbread with the garlic oil mixture.

• Place flatbread garlic side down in the hot skillet. Cook for 1–2 minutes, until bubbles form and the underside is golden.

• Brush the top side with more garlic oil, flip, and cook for another 1–2 minutes.

Serve:

• Serve warm brushed with extra melted butter if desired. Perfect with curries, dips, or as a quick snack!