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For the Bread:
2 cups self-rising flour (or all-purpose flour + 2 tsp baking powder + ½ tsp salt)
1 cup plain Greek yogurt (full-fat works best for richness)
½ cup shredded cheddar cheese (or your favorite melting cheese)
½ cup grated Parmesan cheese
½ tsp garlic powder (optional but recommended)
¼ tsp black pepper
1–2 tbsp milk (to adjust consistency if needed)
For Topping:
¼ cup shredded cheddar cheese
¼ cup grated Parmesan cheese
1 tbsp melted butter , for brushing
Turn the dough out onto a floured surface and gently shape it into a round loaf (about 6–7 inches in diameter).
Transfer the shaped dough to the prepared baking sheet.
Use a sharp knife or scissors to cut a shallow 'X' on top of the loaf to allow for even baking.
Sprinkle the top of the loaf evenly with the remaining shredded cheddar and Parmesan cheese.
Bake for 20–25 minutes, or until the bread is golden brown on top and sounds hollow when tapped on the bottom.
Remove from the oven and immediately brush the top with melted butter for extra flavor and shine.
Let the bread cool for 5 minutes before slicing.
Garnish with chopped parsley if desired, and serve warm.