In a mixing bowl, combine warm water, sugar, and active dried yeast. Stir gently, then let sit for 5-10 minutes until foamy.

Once the yeast is activated, add Greek yogurt, extra virgin olive oil, and kosher salt to the bowl. Whisk until smooth.

Gradually stir in all-purpose flour and flat leaf parsley until soft dough forms. Adjust flour as needed for consistency.

Turn dough onto a floured surface and knead for 2-3 minutes, then divide into 10 pieces and shape into balls. Cover with a towel and rest for 15 minutes.

Roll each dough ball into a 7-inch circle, brush lightly with olive oil, and cook in a skillet over medium-low heat for 1-1.5 minutes per side.

Stack cooked flatbreads in a towel to retain moisture and store in a ziplock bag.