• In a large bowl stir together flour with baking powder, salt and a pinch of nutmeg.
• Add yogurt and pumpkin puree and mix to combine. Knead for a few minutes until you get a smooth dough. *For how to make pumpkin puree check the notes below.
• Divide the dough into 12 pieces. Shape each into a ball.
• Preheat a pan over medium-high heat. You don't need to add any oil or butter. It has to be really hot.
• On a floured surface roll each piece of dough into a circle until ¼ inch (6mm) thick.
• Cook for about 1 minute, until bubbles appear on the surface and the bottom has brown spots.
• Flip the bread and continue cooking until the bottom gets golden brown, unevenly, and with spots at some places.
• Repeat with the remaining pieces of dough.

Prepare the butter parsley mixture.

• Melt the butter into a small saucepan, add garlic, parsley and salt and cook for 1 minute. Remove from heat.
• Brush the flatbreads with butter mixture. Serve with your favorite dishes or as an appetizer.