=Garlic Butter Flatbread (Naan Style)

For the Flatbread:

For the Garlic Butter:

Greek Yogurt: Makes the dough soft and slightly tangy — skip yeast completely!
Flour: All-purpose works best, but whole wheat or gluten-free blends can also be used.
Garlic Butter: Brush generously for authentic naan-style flavor.

Make the Dough:
In a mixing bowl, combine flour, baking powder, and salt. Add Greek yogurt and olive oil. Mix and knead until a soft, smooth dough forms (about 3–4 minutes).
Rest the Dough:
Cover and let rest for 10–15 minutes at room temperature.
Shape the Flatbreads:
Divide dough into 6 equal balls. Roll each out into an oval or circle about ¼-inch thick.
Cook on Skillet:
Heat a skillet over medium-high heat. Cook each flatbread for about 1 minute per side, until bubbles form and both sides are golden with light char spots.
Make Garlic Butter:
While cooking, melt butter and stir in minced garlic and parsley.
Brush & Serve:
Brush hot flatbreads with garlic butter right off the skillet. Serve warm!

Cheesy Garlic Naan: Sprinkle shredded mozzarella or cheddar before flipping the bread.
Herb Upgrade: Add dried oregano or thyme to the dough for extra flavor.
Air Fryer Option: Cook at 375°F for 4–5 minutes until golden.
Keto Option: Use almond flour and mozzarella-based fathead dough instead of wheat flour.
Storage: Keep leftovers wrapped in foil or airtight container for up to 2 days; reheat on skillet.