Add the salt and flour to a bowl and whisk together then add the yoghurt and mix until it starts clumping together.

Transfer the dough to a bench and knead by hand for a few minutes until it is smooth and elastic. If the dough is sticking excessively to the bench or your hands, sprinkle it with flour.

Set your dough aside for 5-10 minutes to let the gluten relax so the dough isn't so tight.

Take a golf ball size piece of dough and start flattening it out on a generously floured bench. Roll it with a rolling pin until it is around 2-3 mm thick.

Add a slice or a small handful of grated cheese to one side of the dough and fold the other side over. Seal the edges by pressing it with your fingers or rolling with a rolling pin.

Set a frypan over a medium heat and add a small amount of butter or oil. Carefully lay down your bread and fry for about 2-3 minutes, then flip and repeat on the other side.

To make sure the cheese is thoroughly melted, place the bread in a 180˚C oven for 5-10 minutes then serve.