Activate the Yeast: In a medium bowl, pour in warm water and sprinkle in active dried yeast and sugar. Stir gently, then let sit for 5-10 minutes until foamy.

Combine the Wet Ingredients: Stir Greek-style yogurt and olive oil into the yeast mixture. Add kosher salt and mix until well blended.

Add the Flour: Gradually introduce all-purpose flour, mixing until a shaggy dough forms. Optionally, add parsley for flavor.

Knead the Dough: Turn the dough onto a floured surface and knead for 5-7 minutes until smooth and elastic.

Rest the Dough: Divide the dough into 10 pieces, shape into balls, cover with a towel, and let rest for 15 minutes.

Preheat the Skillet: Preheat a non-stick skillet over medium-low heat until a bit of flour sizzles.

Roll Out the Dough: Flatten a dough ball and roll it out to a 7-inch circle, brushing one side lightly with olive oil.

Cook the Flatbread: Place the oiled side down in the skillet and cook for 1-1.5 minutes until bubbling; flip and cook another 60-90 seconds.

Keep Warm: Stack cooked flatbreads and cover with a towel to keep them warm until serving.

Serve and Enjoy: Enjoy the flatbread warm with dips or wraps.