In a large bowl, add water, sugar, and dry active yeat. Quicky whisk to dissolve yeast, then let bloom for 8-10 minutes (will look foamy.)
Add yogurt, olive oil, salt, dried basil, dried oregano, and garlic powder to bowl, then whisk until combined.
Add flour and parsley to bowl and use a spatula to gently fold in with the other ingredients. Mix until dough comes together, about 5 to 7 minutes.
Generously dust a work area with flour. Turn out dough to work area and knead with your hands for about 4 minutes. Cut dough into 10 equal portions, rolling each one into a ball. If dough is too sticky to handle, dust with more flour as needed.
Cover dough balls with a towel and let rest for 15 minutes. While dough rests, heat a large pan over medium-low heat and set a plate nearby.
When ready to fry, use a rolling pin to roll dough into 7 inch wide circles. Use a basting brush to coat the top of the dough with olive oil.
Place prepared flatbread dough into the warm pan, oiled side down. Cook for about 1-2 minutes or until the top is bubbly and the bottom is lightly browned. While cooking, brush the exposed side of the flatbread with more olive oil. Flip the flatbread and cook the opposite side for 1 minute or until golden. Once finished, transfer flatbread to the prepared plate, then cover with a towel. Repeat this step until all dough has been fried.
Brush the fried flatbread with more olive oil and garnish with more fresh parsley.
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