In a medium-large bowl, combine 1 cup of warm water, 2 ¼ teaspoons of active dried yeast, and 1 tablespoon of sugar. Stir gently and let sit for 5-10 minutes until foamy.

Once foamy, whisk in 1 cup of Greek-style yogurt and 2 tablespoons of extra virgin olive oil. Add 2 teaspoons of kosher salt, stirring until combined.

Gradually add 3 ¾ cups of all-purpose flour and finely chopped flat-leaf parsley if desired, mixing until a shaggy dough forms. Knead gently for 5-7 minutes until smooth and elastic.

Divide the dough into 10 equal pieces and shape each into a ball. Cover with a towel and let rest for 15 minutes.

Preheat a sauté pan over medium-low heat to ensure even cooking.

Roll each ball of dough into a 7-inch circle, dusting with flour to prevent sticking, and brush one side with olive oil.

Place the oiled side into the pan and cook for 1-1.5 minutes until golden. Flip and cook for another 1-1.5 minutes.

Stack the cooked flatbreads in a towel to keep warm. Serve immediately, optionally sprinkled with parsley.