In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined.

Add the Greek yogurt to the dry ingredients and stir with a wooden spoon until a shaggy dough begins to form.

Turn the dough onto a lightly floured surface and knead gently for 2 to 3 minutes until it becomes smooth and pliable.

Divide the dough into 6 equal portions, roll each into a ball, and let them rest covered with a clean kitchen towel for 10 minutes.

While the dough rests, stir the melted butter, minced garlic, and chopped parsley together in a small bowl and set aside.

Using a rolling pin on a floured surface, roll each dough ball into a thin circle about 6 inches in diameter and 1/8-inch thick.

Heat a heavy cast-iron skillet or griddle over medium-high heat and lightly brush it with a small amount of olive oil.

Place one flatbread on the hot skillet and cook for 1 to 2 minutes, until large bubbles form on the surface and the bottom has dark golden-brown spots.

Flip the flatbread and cook the other side for another 1 to 2 minutes until cooked through and puffed.

Immediately brush the hot flatbread with the garlic herb butter mixture, stack them on a plate to keep warm, and serve alongside your favorite dips or main dishes.