In a mixing bowl, whisk together the flour, whey protein isolate, baking powder, and salt until fully combined.

Add the Greek yogurt and egg to the dry mixture and begin mixing with a wooden spoon or spatula until a shaggy dough forms.

Slowly pour in the warm milk while mixing, stopping when the dough becomes soft, slightly sticky, and easy to knead.

Lightly flour your hands and knead the dough for 4–6 minutes until it becomes smooth, elastic, and stretchy.

Cover the bowl with a clean towel and let the dough rest for 20 minutes to relax the gluten and improve puff.

Divide the dough into 6–8 equal portions and roll each portion into a smooth ball.

Flatten each ball gently into a round, about ½-inch thick.

Heat a skillet over medium-high heat and let it get hot before adding the bread.

Cook one bread at a time, allowing it to puff and form golden spots, about 2–3 minutes per side.

Remove from the skillet and brush immediately with melted butter or olive oil for shine and softness.