In a medium bowl, mix the self‑rising flour and pinch of baking powder, then add the low‑fat Greek yogurt and stir until a soft dough begins to form.
Add the minced garlic and salt, mixing until the garlic is evenly distributed and the dough is smooth and cohesive.
Bring the dough together by hand, then divide it into two equal pieces and shape each into a ball.
On a lightly floured surface, roll each ball into a thin flatbread a few millimetres thick.
Heat a non‑stick or heavy‑based frying pan over high heat and lightly spray with cooking oil spray.
Place one flatbread in the hot pan, sprinkle with parsley flakes if using and cook for 1–2 minutes until bubbles form and the underside is golden.
Flip and cook the second side for another 1–2 minutes until golden and slightly crispy, then repeat with the second flatbread.
Serve warm, whole or cut into wedges, with dips or alongside your favourite dishes.