Cheesy Skillet Flatbread | Crispy on the Outside, Gooey on the Inside

In a bowl, mix together the plain wheat flour, baking powder, and salt. Add the plain yogurt and 1 tablespoon of extra virgin olive oil, then knead into a smooth, elastic dough in 3-4 minutes. Let it rest at room temperature for 10 minutes.

Meanwhile, grate the Trappist cheese and mozzarella, mix them together in a small bowl, and divide into 4 equal portions.

Divide the rested dough into 4 equal parts. On a floured surface, roll each portion out into a circle about 15 cm in diameter.