Decadent Baked Camembert With Homemade Flatbreads

In a large mixing bowl, combine the all-purpose flour, Greek yogurt, baking powder, and kosher salt. Mix until a shaggy dough begins to form.

Turn the dough out onto a lightly floured surface and knead gently until smooth. If it feels excessively sticky, add a light dusting of flour.

Cover the dough with a damp kitchen towel or return to the mixing bowl and cover. Let it rest at room temperature to allow the gluten to relax.

Preheat the oven to 200C/390F. Unwrap the Camembert and discard any plastic packaging. If it came in a stapled wooden box, you can bake it in the box bottom, otherwise place it snugly in a small baking dish.

Using a paring knife, score the top rind of the cheese in a crosshatch pattern, cutting just deep enough to pierce the rind without hitting the bottom.

Tuck the garlic slivers and rosemary sprigs firmly into the scored cuts of the cheese. Drizzle the top evenly with 5ml of olive oil.

Divide the rested dough into 4 equal pieces. Using a rolling pin, roll each piece out on a floured surface into an oval shape about 5mm thick.

Place the prepared cheese into the preheated oven and bake until the center is deeply molten and the top is slightly puffed and golden.

While the cheese bakes, heat a cast iron skillet over medium-high heat. Cook the flatbreads one at a time until large bubbles form on the surface and dark charred spots appear underneath. Flip and cook the other side, then brush lightly with olive oil.

Remove the cheese from the oven. Drizzle immediately with honey if using. Serve the hot, molten cheese surrounded by the warm flatbreads for tearing and dipping.