Make the dough

• Add the flour and yoghurt to a bowl and bring together into a soft dough.
• Add a little more flour as needed until the dough is no longer sticky.

Knead and rest

• Knead the dough for a few minutes until smooth.
• Set aside to rest.

Shape and fill

• Divide the dough into 4 and flatten each piece into a circle.
• Spread chilli crisp in the centre, sprinkle with spring onion and top with mozzarella.
• Bring the edges up and seal thoroughly.

Cook the flatbreads

• Carefully transfer the flatbreads to a dry pan.
• Cook until golden on both sides.

Make the garlic coriander butter

• Melt the vegan butter in a pan, add the garlic and cook gently until aromatic.
• Stir in the coriander and take off the heat.

Serve

• Drizzle the flatbreads with the garlic butter and extra chilli crisp if you like more of a kick.