In a large bowl combine the flour and baking powder. Next, add in the yogurt and mix with a spatula (or hands) until the yogurt has absorbed the flour. If your dough seems a little dry add a small amount of yogurt to just bring the dough together.

Once the dough is formed into a smooth ball, place it on a floured surface. Using a knife divide the dough into 6 (2 oz) balls.

Working with one ball of dough at a time, roll each one out to an 8 x 8 inches circle. Try to roll the dough as thin as possible as this will ensure the bread cooks evenly on both sides with nice air bubbles in between. 

Heat a large skillet over medium heat. While the skillet is heating melt together the butter, minced garlic, and salt in the microwave for about 30 seconds.

Using a pastry brush, brush one side of the rolled dough with the garlic butter before placing it (garlic side down) into a hot skillet. Allow the bread to brown and bubble up cooking for about 2-3 minutes on each side.

Once the bread is nice and toasty on each side remove from the heat, sprinkle with fresh chopped parsley and a pinch of salt.

Repeat this process until all 6 flatbreads are cooked. Stack up on a plate or in a covered basket to keep warm. Store at room temperature for 3 days and reheat on the pan before use. They also freeze well for up to 8 weeks.