In a medium bowl, combine warm water, sugar, and active dried yeast. Let sit for 5-10 minutes until foamy.

Whisk in Greek yogurt, extra virgin olive oil, and kosher salt until smooth and creamy.

Gradually add flour, stirring until a shaggy dough forms. If using, add flat leaf parsley now.

Turn dough onto floured surface, divide into 10 pieces, shape into balls, and cover with a towel. Rest for 15 minutes.

Preheat sauté pan over medium-low heat.

Roll each dough ball into a 7-inch circle. Brush one side with olive oil. Cook for 1 to 1.5 minutes, flip and cook for another 60-90 seconds until golden.

Stack cooked flatbreads on a towel to keep warm and retain moisture.