Preheat your oven to 200C Fan / 220C.

Add your yoghurt and flour to a bowl and mix together. I initially just do this with a spatula and then as it starts to come together after a while, I use my hands to ensure it's all pushed into a big ball.

Knead the dough briefly so it's smooth and combined (you might need a little flour if it's a bit sticky, it shouldn't be if you've used a nice thick yoghurt).

Split the dough into 4 pieces.

Before rolling out for dough add some grated Manchego cheese to the dough as well as a small amount of chopped up olives. Add them by flattening the dough slightly and then folding it over on itself. Do this a few times so you can add some of the cheese and olives into different sections. The dough should never be sticky at this point.

On a lightly floured surface use a rolling pin to roll out your dough. I roll mine to around 0.5cm thick in a long fairly thin shape. But you could shape however you like. I also press a few round slices of olives into the dough now too!

Heat up a frying pan - no oil needed.

Carefully lift up your rolled dough and place it in the heated frying pan (I like to use my cake lifter to lift the dough). Allow to cook on one side for a few minutes.

Once some golden browning has occurred, flip the flatbread and cook for slightly less time on the other side.

Repeat steps 6-9 with your other pieces of dough. If there is any flour in your frying pan that might have burnt in the heat, make sure you wipe out the pan in between each flatbread.

Add all your ingredients to your pan, mix together and heat. Allow to simmer for around 10 minutes. It should thicken and be ready to use on the flatbreads.

Spread some of your bravas tomato sauce onto the top of the flatbreads - as much or as little as you like.

Cover with your grated and sliced cheese. Add your ham, olives and some fresh sprigs of rosemary. Bake in the oven under the cheese is golden. This usually takes less than 10 minutes.

Serve up fresh from the oven, enjoy!