Combine the lukewarm water, 1 tablespoon of sugar, and yeast in a bowl. Whisk to dissolve the yeast. Leave for 5-10 minutes until foamy.

In a large bowl or a bowl of a stand mixer, whisk together the yeast mixture, yogurt, and olive oil. Next, add salt, basil, oregano, and garlic powder.

Add flour and parsley, stir until combined. Knead the dough with the hook of your mixer or by hand for 5-8 minutes until nice and smooth. Sprinkle more flour if the dough is sticky while kneading.

Cover the dough with plastic wrap or a kitchen towel and let stand for 15 minutes.

Cut the dough into 10 pieces and form each piece into a small ball. Cover them with plastic wrap or a kitchen towel while the frying pan is preheating.

Roll out a dough ball to about a 6-inch circle. Brush the top of the rolled-out dough with olive oil.

When the pan is hot, pick up the shaped dough and place it in the pan, oiled side down. Cook for 2 minutes, or until the top is bubbly and the bottom is lightly browned. While cooking, brush the opposite side with olive oil. Flip the flatbread and cook for 1 more minute, or until golden.

Remove from pan and set on a plate. Keep covered with a kitchen towel.

Repeat the process with the rest of the dough.

Brush the flatbread with a mixture of olive oil and chopped parsley.