Add the warm water, sugar, and yeast to a large bowl. Stir and mix. Allow the yeast to proof for about 5 minutes.
After 5 minutes, add in your milk, yogurt, flour, oil, garlic, baking powder, and salt. Mix until fully incorporated.
Knead with the dough hook for about 5 minutes on medium speed if using a stand mixer. If kneading by hand, transfer the dough ball to a lightly floured surface and knead for about 10 minutes.
Transfer your dough ball to a lightly oiled bowl. Cover with a clean towel for 2 hours, or until doubled in size.
Prepare the Flatbread:
Prepare a cast iron skillet (a non-stick skillet will be fine as well) by turning it on to medium low.
Once the dough has doubled in size, remove the dough ball to a lightly floured surface. Divide the ball into 10 even sections.
Take each section and roll it into a ball. Set aside and once you have rolled every section into a ball, cover with a clean kitchen towel. Allow them to rest for 15 minutes.
Lightly dust a flat surface with flour. Using a rolling pin, roll the dough into an oval shape.
Place the flatbread dough on top of the preheated skillet and cook on one side until you see bubbles appear on the surface. Flip and continue to cook for about one minute on the remaining side.
Set aside and repeat steps 4-5.
In a micorwave safe dish, melt the butter, then add in the garlic and parsley. Mix well.
Brush the butter mixture on the top of the cooked flatbread.
Serve and enjoy warm.
Notes
Make sure the water is between 105°F-115°F to activate the yeast.