In a large mixing bowl whisk together water, yeast, and sugar; set aside for 8 to 10 minutes, or until foamy.
Whisk in the yogurt, olive oil, salt, basil, oregano, and garlic powder.
Add flour and parsley, and stir everything together with a wooden spoon until dough comes together.
Generously sprinkle flour over your kitchen counter or work-area and turn dough onto the floured surface; turn to coat and then knead for 4 minutes. Sprinkle more flour if the dough is sticky while kneading.
Cut dough into 10 equal pieces and form each piece into a small ball. I use a kitchen scale to weigh each dough ball so to make sure they are all equal.
Lightly sprinkle each dough ball with flour; cover them with a kitchen towel and let stand for 15 minutes.
Preheat a frying pan over medium-low heat.
Take one of the dough balls and, using a rolling pin, roll it out to about a 7-inch circle.
Lightly brush the top of the rolled out dough with olive oil.
When the pan is hot, pick up the rolled out dough and place it in the pan, oiled side down, and cook for about 1 ½ minutes, or until the top surface is covered with bubbles.
While frying, brush the opposite side of the flatbread with olive oil.
Flip the flatbread and cook for 1 more minute, or until golden on the bottom.
Remove from pan and transfer to a plate; keep cooked flatbreads covered with a kitchen towel while working with the rest of the dough.
Repeat the process with the remaining balls of dough. Make sure to keep the other dough balls covered while working.
Serve warm or cold.
Once cooled, store in Ziploc bags and keep at room temperature for 2 days.
Keep refrigerated for up to 5 days. Freeze for 3 months.