FLATBREADS
1. Mix flour, salt and bicarb in a bowl.
2. Make a hole in the middle and start adding yogurt until the mixture forms a dough and is not too sticky or too dry.
3. Put dough on a board and cut in half. Roll out 2 flatbreads. Lucca used an Isle of Wight shaped cutter to make his Island flatbreads.
4. Cook in a hot frying pan until brown. Leave to cool.

TOPPING
1. Dice tomatoes and place in a bowl. Season with salt and pepper. Set aside.
2. Add olive oil before serving and tear in a few basil leaves.

TO SERVE
Rub slices of garlic on top of the cooled flatbreads and add tomatoes on top and drizzle with more oil if need be. Garnish with more basil.