In a large mixing bowl, whisk together the flour, baking powder, and salt.

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

Turn the dough onto a lightly floured surface and knead gently for 2-3 minutes until the dough is smooth and tacky but not sticky. Add a sprinkle of flour if needed.

Divide the dough into 4 equal balls. Using a rolling pin, roll each ball into a circle approximately 1/4-inch thick.

Heat a dry non-stick skillet or griddle over medium heat.

Cook the flatbreads one at a time for about 2-3 minutes on the first side, or until the dough puffs up and golden brown spots appear.

Flip and cook for another 1-2 minutes on the second side.

While the breads cook, mix the melted butter, minced garlic, and chopped parsley in a small bowl.

Brush the garlic butter mixture over the warm flatbreads immediately after removing them from the pan and serve warm.