Sift 200 g self-raising flour into a large mixing bowl, then stir in 1/2 teaspoon fine sea salt.

Add 200 g plant-based yoghurt and 2 tablespoons extra virgin olive oil, then mix until a rough dough forms.

Transfer the dough to a lightly floured surface, then knead for 5 to 10 minutes until soft and smooth.

Lightly oil a clean large mixing bowl and place the dough inside.

Cover the dough with a clean tea towel, then rest it for 30 minutes at room temperature.

Divide the rested dough into 4 equal pieces, then shape each piece into a smooth ball.

Roll one dough ball on a lightly floured surface into a round about 0.5 cm (1/4 inch) thick, then cover the remaining dough balls.

Repeat the rolling process with the remaining 3 dough balls, creating 4 evenly sized flatbreads.

Heat a large heavy-based frying pan or griddle pan over medium-high heat, then place one rolled flatbread in the dry hot pan.

Cook the flatbread for 2 to 4 minutes per side until puffed and golden, then wrap it in a clean tea towel to keep warm.

Cook the remaining 3 flatbreads in the same way, then stack them in the tea towel.

Drizzle the warm flatbreads with 1 tablespoon extra virgin olive oil, then sprinkle with 2 tablespoons dried oregano and 1 pinch flaky sea salt.