Bread: In a mixing bowl add the heated milk and yeast together. Let rest for 3 minutes, or until yeast begins to bubble. Add the sugar, egg, sour cream and baking powder and mix until smooth. Add the flour, one cup at a time and continue to let dough knead for another 2-3 minutes. Add the salt and continue to knead on low speed for 5-7 minutes. Once the dough pulls away from the sides, place the dough in a greased bowl and cover with a light dish towel or saran wrap. Let dough double in size (about 30-45 minutes).
On a counter, place a few teaspoons of olive oil and dump out dough onto counter. Cut the dough into 8-10 equal portions. Before you start shaping the dough, turn the oven to 475 degrees and place a baking stone into the oven to heat up. To form the dough, turn one dough piece at a time, into a thin, small circle. When oven is preheated, place 2-3 dough circles onto the hot pan and put back in the oven (on a rack that is fairly close to the top of the oven). Bake for 3-4 minutes, or until the bread is lightly golden brown on top. When dough is cooked, remove from the oven and spread with the garlic butter (or butter and cinnamon/sugar mixture).
Garlic Butter: Melt the butter, add the garlic and parsley and mix until ready to brush on the cooked bread.