1️⃣ Combine the yeast, sugar, and warm water in a medium-large bowl and stir well. Let it sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated. 🥄

2️⃣ Whisk in the Greek yogurt, olive oil, and salt. 🥣🫒

3️⃣ Add flour and parsley, stirring with a wooden spoon or sturdy spatula until the dough comes together. Turn the dough out onto a well-floured counter and coat with flour. Knead for 3-4 minutes until the dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading. 🌾🌿

4️⃣ Divide the dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Allow to rest for 15 minutes. 🕒

5️⃣ Preheat a medium sauté pan to medium-low heat. While the pan is heating, roll one of the dough portions into an approximately 7-inch circle. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, pick up the first circle and place it in the pan, oiled side down. Lightly brush the top surface with oil. Allow the flatbread to cook for about 1 to 1 ½ minutes until the top surface is covered with bubbles and the underside is golden around the edges and in spots. 🔥🫓

6️⃣ Flip to the opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don’t overcook on the second side. Repeat rolling, oiling, and cooking with the remaining portions of dough. 🔄

7️⃣ Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness. 🌿🫓

8️⃣ When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm. ❄️