For flatbread, sift flour into a bowl, make a well in the centre and stir in yogurt until mixture forms a soft dough. Turn onto a lightly floured surface and knead until smooth. Divide dough into quarters and roll each piece out to a 3mm thick oval shape. Brush with olive oil

Combine oil, vinegar and garlic in a medium bowl and season to taste. Using a mandolin or vegetable peeler, peel/slice the zucchini into very thin slices or ribbons. Add the zucchini and herbs to dressing and toss to coat. Set aside

Preheat a char-grill or barbecue to high heat. Cook pumpkin slices, in batches, for 3-4 minutes each side until charred and cooked through. Remove from heat and add to salad mixture. Cook each flatbread, turning once, until puffy, lightly charred and cooked through (1-2 minutes each side)

To serve, top each warm flatbread with salad, torn mozzarella cheese and season to taste