In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt until they are well blended.

Add the creamy Greek yogurt to the dry mix. Use a fork to gently combine until a shaggy dough begins to form.

If the mixture is too sticky, sprinkle in a little more flour a teaspoon at a time until you achieve a manageable consistency.

Transfer the dough onto a lightly floured surface and knead gently for about a minute until it becomes smooth and elastic.

Divide the dough into six equal pieces. Roll them into balls.

Flatten each dough ball to form disc shapes, about 1/4 inch thick.

Heat a non-stick skillet over medium heat. Place one pita in the skillet.

Cook for about 2-3 minutes on each side, or until golden brown spots form.

Repeat with the remaining pitas, adjusting the heat as necessary to prevent burning.

For enhanced flavor, brush the warm pita with melted butter, rub with a garlic clove, and sprinkle with freshly chopped parsley.