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Mix self raising flour, Greek yoghurt, Italian herbs, olives and salt in a bowl until it turns into dough
Divide the dough into 6 sections. Add extra flour onto a surface and roll out the dough forward and backwards one way to stretch out the dough
Add pesto and cheese on one side of the dough. Fold the sides inwards to roll the dough forwards into a log shape to keep everything together
Once rolled into a log shape, connect the 2 ends together and stretch out the middle to create a bigger hole
Brush melted butter on each bagel (optional)
Cook in the oven at 200 degrees Celsius (400 degrees Fahrenheit) for 25 minutes or until cooked
Serve and enjoy. Store in the fridge for up to 3 days or freeze