In a large mixing bowl, whisk together the all-purpose flour, baking powder, and kosher salt until well combined. Add the plain Greek yogurt and one tablespoon of olive oil, then stir with a fork until a shaggy dough begins to form.

Turn the dough out onto a lightly floured work surface and knead it gently for about 2 to 3 minutes until it becomes smooth and elastic. If the dough feels too sticky, sprinkle on a tablespoon of flour at a time until it is easy to handle.

Divide the dough into 4 equal portions and roll each portion into a ball. Use a rolling pin to flatten each ball into a round flatbread about 1/4-inch thick and 6 to 7 inches in diameter.

In a small bowl, mix the remaining one tablespoon of olive oil with the minced garlic, chopped parsley, and dried oregano. Lightly brush one side of each flatbread with this garlic-herb oil mixture.

Heat a heavy cast-iron skillet or griddle over medium-high heat until hot but not smoking. Place one flatbread, oiled-side down, onto the hot griddle and cook for 2 to 3 minutes until large bubbles form on top and the bottom is charred in spots.

Brush the top side of the flatbread with the garlic-herb oil, then carefully flip it over using tongs or a spatula. Cook the second side for an additional 1 to 2 minutes until it is golden brown and cooked through.

Transfer the cooked flatbread to a clean kitchen towel to keep warm while you repeat the process with the remaining dough. Serve these warm, aromatic flatbreads immediately with tzatziki, hummus, or alongside grilled Mediterranean souvlaki.