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Pre-heat an oven to 140C/ 280F.
In a bowl, combine your flour and yoghurt. Start with a spoon and then use your fingers to bring the dough together. Knead into a ball for a few minutes. Add more flour if you feel it is too wet.
Divide into six portions. Then flour or oil a surface and the rolling pin. Place a portion of dough onto the surface and roll out into a thin shape. Add 1 tsp sun-dried tomato pesto and ⅙ mozzarella cheese. Then squeeze the edges together, flip the flatbread over and gently roll the flatbread again. Don't over roll at this stage just gently roll.
Heat a non-stick pan on a medium-high heat. Place a flat bread in and leave for around 3-4 minutes, until golden and crispy. Then flip and leave for another 3-4 minutes. Place into the oven to keep warm and ensure the centre is cooked whilst you prepare your other flatbreads. Then enjoy! I dipped into a homemade yoghurt, basil dip but ranch or anything would be yum