Add white whole wheat flour, all purpose flour, greek yogurt, egg white, olive oil, 1/4 cup milk, sugar, sea salt, garlic powder, baking powder and baking soda to a large bowl.
Mix all ingredients until well combined, adding additional 2-3 tbsp milk if needed as dough comes together.
Knead the dough briefly (approximately 30 seconds or so), careful not to over mix. If it’s too wet, add a little more flour, if too dry, add a little more milk. Coat the bowl with 1 tsp olive oil, then roll dough to coat in oil. Cover with a clean kitchen town and allow to rest for 30 minutes.
Meanwhile preheat oven to 450 degrees, then melt butter in microwave safe bowl for 20 seconds. Stir in minced garlic and set aside.
After dough has rested for 30 minutes, transfer to a flour covered bread board and divide dough into 6 equal parts. Roll each into a flat oval shape, approximately 1/4” thick. Allow baking sheet to get hot in the oven while you roll out the flatbread.
For a CRISPIER flatbread; place each rolled flatbread on the hot baking sheet and bake for 4 minutes. Remove, brush tops with butter, bake another 2 minutes, then broil for 1 minutes or until tops are nice and golden brown, watching careful to make sure they don't burn.
Immediately upon removal from the oven, brush with a little more garlic butter, then sprinkle with chopped cilantro and garlic salt.
For a SOFTER (more pliable) flatbread; place each flatbread on the hot baking sheet and bake 4-5 minutes at 450 degrees. Remove, brush with butter, sprinkle with chopped cilantro and garlic salt and allow to cool.
Repeat with the remaining flatbread pieces, baking according to which of the two options above you prefer. If you prefer the crisper option (perfect for pizza) make sure to reduce the oven back to 450 degrees and off of broil between batches. Once fully cooled, store in an airtight container or zip lock bag for 2-3 days.
If you don't have white whole wheat flour on hand, you can definitely use more of the all-purpose flour in its place.