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Begin by combining the flour and yogurt in a bowl, mixing them together with a spoon.
Once combined, use your hands to knead the mixture for about five minutes until it becomes smooth.
Divide the dough into eight equal pieces.
In another bowl, mix together the sun-dried tomatoes, grated mozzarella, firm mozzarella, and pesto.
Take a piece of dough and flatten it out, then place some of the filling mixture in the center.
Fold the edges of the dough over the filling to enclose it completely.
Flip the stuffed flatbread over and gently press it down.
Cook the flatbreads on low heat, turning them occasionally, for about four to five minutes on each side.