1. **Activate Yeast:** In a small bowl, mix the warm water, sugar, and yeast. Let it sit for 5–10 minutes until frothy and bubbly.

2. **Mix Dough:** In a large bowl, combine the flour and salt. Make a well in the center. Pour in the yeast mixture, the Greek yogurt, and the olive oil.

3. **Knead:** Mix until a shaggy dough forms. Transfer to a floured surface and knead for 8–10 minutes until the dough is smooth, elastic, and slightly tacky (but not sticking to your hands).

4. **Rise:** Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for 60–90 minutes, or until doubled in size.

5. **Divide & Shape:** Punch down the risen dough gently. Divide it into 6 equal pieces. Shape each piece into a smooth ball.

6. **Roll:** On a lightly floured surface, roll each ball into a round circle about 6-7 inches wide and ¼-inch thick. (Cover the rolled breads with a towel so they don’t dry out while you cook).

7. **Cook:** Heat a non-stick skillet or cast-iron pan over **medium-high heat**. Do not add oil.

8. Place a bread round in the hot pan. Cook for about 30 seconds until bubbles start to appear.

9. Flip the bread. Cook for another minute until golden brown spots appear.

10. Flip again. The bread should start to puff up significantly (sometimes splitting into a pocket). Cook for a final minute until golden and cooked through.

11. **Finish:** Remove from heat and immediately brush with the melted garlic-parsley butter. Stack the breads under a clean kitchen towel to keep them soft and warm while you cook the rest.