Combine and Knead the Dough:

1. In a large bowl whisk flour, baking powder, sugar, and salt.
2. Stir in warm water and olive oil with a spatula until a rough dough forms.
3. Turn onto a lightly floured surface and knead 5–7 minutes until smooth and elastic, adding flour or water by the tablespoon/teaspoon as needed.

Rest the Dough:

1. Place dough in a lightly oiled bowl, cover with a damp kitchen towel, and let rest 20 minutes to relax the gluten.

Prepare the Garlic Butter:

1. While dough rests, melt butter in a small saucepan over low heat.
2. Stir in minced garlic, parsley, salt, and pepper; warm 2–3 minutes until fragrant (do not brown). Remove from heat.

Shape the Flatbreads:

1. Divide rested dough into 6 equal pieces.
2. On a floured surface roll each into a thin circle or oval about ⅛–¼″ thick.

Cook in a Hot Skillet:

1. Heat a dry skillet or griddle over medium-high heat.
2. Cook each flatbread 2–3 minutes per side until bubbles form and golden-brown spots appear.

Brush with Garlic Butter:

1. Immediately transfer hot flatbread to a plate and brush generously with prepared garlic butter.
2. Repeat with remaining pieces.

Serve:

1. Stack and keep warm under a kitchen towel until ready to eat.
2. Enjoy alongside soups, salads, or use for dipping.