Combine the Dry Ingredients: In a large bowl, whisk together the flour, salt, and yeast.

Incorporate Wet Ingredients: Add the softened butter, Greek yogurt, and water to the dry ingredients. Mix until a shaggy dough forms.

Knead the Dough: Turn the dough out onto a floured surface and knead for 8–10 minutes, until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 5–6 minutes.

Let the Dough Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm spot for 1 hour, or until doubled in size.

Prepare the Butter Mixture: In a small bowl, mix the melted butter with garlic paste and chopped coriander. Set it aside for later.

Divide and Roll Out: Once risen, punch down the dough and divide it into 6 equal portions. Roll each piece into a ball and flatten into a thin round (about 6–7 inches in diameter).

Heat the Pan: Heat a drizzle of olive oil in a non-stick skillet or griddle over medium-high heat.

Cook the Flatbreads: Cook each flatbread for 1–2 minutes on each side, until golden brown spots appear and the bread puffs slightly. Remove from the pan and brush immediately with the garlic and coriander butter.

Serve: Serve the flatbreads warm, paired with your favorite curry, soup, or as a base for wraps.