In a large mixing bowl, whisk together flour, baking powder, sugar, and salt. Gradually add warm water and olive oil, stirring until a shaggy dough forms.

Transfer the dough onto a lightly floured surface and knead for 5 to 7 minutes until smooth and elastic.

Shape the dough into a ball, place in an oiled bowl, and cover with a damp towel. Let it rest for about 20 minutes.

In a small saucepan, melt unsalted butter. Add minced garlic and parsley, seasoning with salt and pepper. Warm gently for 2-3 minutes.

Divide the rested dough into 4 to 6 pieces, roll each into a round about 1/4 inch thick. Cook in a hot skillet for 2-3 minutes on each side.

Brush each cooked flatbread with the warm garlic butter, ensuring generous coverage.