Warm some water to approximately 110 degrees. Add the yeast, sugar, and salt. Give the mixture a stir and let sit until foamy on top (approximately 5-10 minutes).
1 cup Water, 1 packet Active dry yeast, 1 tbsp Sugar, 1/2 tsp Salt
Add the other ingredients and stir gently until fully incorporated. The dough ball should be slightly sticky and shaggy. Cover and let sit while you preheat the pan and gather salt grinder, olive oil sprayer, and optional chopped herbs.
2 tbsp Olive oil, 1/2 cup Greek yogurt, 1/2 cup Milk, 1/2 cup Parsley leaves, 4 cups Flour
Divide into the desired amount of dough balls. We recommend 6, but you can change this to suit your needs. Cover the dough balls that are not currently being worked. Shape one dough ball into its final shape and put in the pan.
Cook for about 1-1.5 minutes per side or until golden brown spots appear and bubbles form on top. Flip and cook the other side for the same amount of time. When fully cooked, spray the flatbread with olive oil, sprinkle with salt, and (optionally) sprinkle with chopped parsley. Cover to retain moisture & softness.
2 tbsp Olive oil, 1/2 tsp Salt
Repeat this process (shaping and cooking dough balls) until all dough has been used.