2 ingredient flatbreads turned cheesy garlic naan The flatbread itself is just equal parts self raising flour and Greek yogurt. For mini flatbreads like this, I like to make them 50-75g each (25-37.5g of each ingredient) For larger flatbreads/wraps I like to make them 75-100g each (you can do the math). Then you just multiply depending on how many you’re making. For this exact flatbread: 100g self raising flour 100g Greek yogurt 1/2 tsp dried oregano Pinch of salt Grated mozzarella & cheddar Butter Garlic, minced Fresh parsley, finely chopped Salt and pepper Notes: - The texture of this dough will change depending on the yogurt you use. - If it is too wet, add more flour BUT keep in mind, this can be a wetter dough. - Use the back of a spoon to push the flour into the yogurt until you get a shaggy dough. Then bring it out onto a surface and knead it for 60 seconds or until it all comes together. The longer you knead it, the wetter it will get. - Keep extra flour on sta...