Ingredients

• 1 1/4 cups Warm Water
• 2 1/4 teaspoons Active Dried Yeast
• 1 tablespoon Sugar
• 3/4 cup Greek Yogurt
• 2 tablespoons Extra Virgin Olive Oil
• 2 teaspoons Kosher Salt
• 3 3/4 cups All-Purpose Flour
• 1/4 cup , finely chopped Flat Leaf Parsley

Instructions

1. Combine the yeast, sugar, and warm water in a medium-large bowl. Stir well and allow to sit in a warm place for 5-10 minutes to activate the yeast. The mixture will be foamy and bubbly when activated.
2. Whisk in the Greek yogurt, olive oil, and salt.
3. Add flour and parsley, stir with a wooden spoon until the dough comes together.
4. Turn dough out onto a well-floured counter and turn to coat. Knead for 3-4 minutes or until the dough is no longer sticky and springs back when lightly pressed. Sprinkle more flour onto the counter if the dough is sticky during kneading.
5. Divide dough into 10 equal pieces, sprinkle lightly with flour, then cover with a clean kitchen towel. Rest dough for 15 minutes.
6. Preheat a medium saute pan to medium-low heat. While the pan is heating, roll one of the dough portions into an approximately 7-inch circle.
7. Brush the top surface lightly with extra virgin olive oil. When the pan is hot, place the first circle in the pan, oiled side down. Lightly brush the top surface with oil. Cook flatbread for about 1 to 1 1/2 minutes, until the top surface is covered with bubbles and the underside is golden around the edges and in spots.
8. Flip to the opposite side and cook for another 60-90 seconds until a few small golden spots appear. Don't overcook on the second side. Repeat rolling, oiling, and cooking with the remaining portions of dough.
9. Sprinkle flatbreads with a bit more chopped parsley when finished, if desired. Stack flatbreads in a clean kitchen towel after cooking to steam a bit and retain softness.
10. When cool, store in a ziplock bag. Reheat in a pan without oil for a minute or two on each side OR wrap flatbreads in paper toweling and heat in the microwave on low power until warm.

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