Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
In a medium mixing bowl, whisk together the non-fat Greek yogurt, egg white, and garlic powder until the mixture is completely smooth.
Gradually fold in the self-rising flour and sea salt, stirring with a spatula until a thick, shaggy dough begins to form.
Transfer the dough onto a lightly floured surface and knead gently for about 2 minutes until it becomes smooth and no longer sticks to your hands.
Roll the dough into a rectangle approximately 1/2-inch thick and use a knife or pizza cutter to slice it into 8 even strips.
Arrange the strips on the prepared baking sheet, leaving space between each, and bake for 10 minutes until they are puffed and light gold.
While the bread bakes, melt the ghee in a small saucepan over low heat and stir in the minced garlic and dried oregano for 1 minute.
Remove the bread from the oven, brush each strip generously with the garlic ghee, and top with the grated parmesan cheese.
Return the tray to the oven for a final 3 minutes until the cheese is melted, bubbly, and the edges are perfectly crisp.