In a medium bowl, combine 1 cup of warm water at 105-110°F with 1 tablespoon of sugar and 2 teaspoons of active dry yeast. Mix gently and let it sit for 5-10 minutes until the mixture becomes frothy and bubbly.

Once your yeast is bubbly, whisk in 1 cup of Greek-style yogurt and 2 tablespoons of extra virgin olive oil, followed by 1 teaspoon of kosher salt.

Gradually add around 3 to 4 cups of all-purpose flour and 1/4 cup of finely chopped flat leaf parsley to the wet ingredients, mixing with a spatula until a shaggy dough forms.

Divide the kneaded dough into 10 equal pieces and lightly shape each into a ball. Cover and let it rest for 15 minutes.

Preheat a large sauté pan over medium-low heat.

Roll one piece of dough into a 7-inch circle, about 1/4 inch thick, keeping the dough floured to prevent sticking.

Carefully place the rolled flatbread in the preheated pan. Cook for about 1-1.5 minutes on one side until golden, then flip and cook for another minute.

Stack each cooked flatbread in a kitchen towel to keep warm and soft while cooking the rest.