Tomato, Mozzarella& Basil Stuffed Flatbread

Preheat the oven to 400°F (400°F) and line a baking sheet with parchment paper.

In a large bowl, combine the self‑raising flour and Greek yoghurt; stir until a smooth, non‑sticky dough forms.

Cover the bowl with a clean kitchen towel and let the dough rest for 10 minutes to relax the gluten.

Divide the rested dough into four equal portions. On a lightly floured surface, roll each portion into a thin circle about 3 mm thick.

Transfer the rolled circles onto the prepared parchment‑lined baking sheet.

In a small bowl, mix the sun‑dried tomatoes, chopped basil, cream cheese, grated mozzarella, crumbled feta, and a pinch of salt.

Evenly spread the cheese‑tomato mixture over each flatbread, leaving a small border around the edges.

Bake the flatbreads in the preheated oven for 12–15 minutes, or until the edges turn golden and the cheese is melted and bubbly.

Remove the flatbreads from the oven and let them cool on the sheet for 2 minutes.

Slice each flatbread into wedges and serve warm.