In a large mixing bowl, combine the self-rising flour, plain Greek yogurt, kosher salt, and olive oil. Stir the ingredients together with a wooden spoon or sturdy spatula until a shaggy dough begins to form.

Turn the dough out onto a lightly floured work surface and knead gently with your hands for 2 to 3 minutes. The dough should become smooth and slightly elastic, but be careful not to overwork it. If the dough feels overly sticky, sprinkle in another tablespoon of flour.

Divide the kneaded dough evenly into 6 portions and roll each piece into a smooth ball. Using a lightly floured rolling pin, flatten each dough ball into a circle roughly 1/4-inch thick and 6 inches in diameter.

Heat a large cast-iron skillet or heavy-bottomed frying pan over medium-high heat until very hot. Place one rolled flatbread into the dry skillet and cook for 1 to 2 minutes, watching for large bubbles to form on the surface and the bottom to turn golden brown.

Flip the flatbread using tongs or a spatula and cook for an additional 1 to 2 minutes on the other side. You want to see dark, charred spots appear while ensuring the center is fully cooked through. Transfer the cooked flatbread to a plate and cover it with a clean kitchen towel to trap the steam, then repeat the cooking process with the remaining dough.

In a small bowl, whisk together the melted butter, minced garlic, and chopped fresh parsley. Brush this fragrant garlic butter generously over the warm griddled flatbreads right before serving to elevate your next dinner spread.