In a bowl, combine 1 cup of warm water and 2 tsp of dry active yeast. Allow the yeast to proof. Add 2 cups of self-rising flour (or a gluten-free substitute if preferred) and mix well. Avoid overmixing the dough.

Incorporate 2 cups of grated halloumi cheese and 1 cup of fresh mint leaves into the dough. On a floured surface, gently knead the dough for a few minutes until it becomes smooth and forms a flat disc. Cover the dough with a clean kitchen towel and let it rest for approximately 30 minutes.

Preheat your oven to 450°F (230°C) or prepare your grill if grilling.

After the dough has rested, roll it out to your desired thickness and place it on a baking sheet or pizza stone.

If you're grilling the flatbread, you can prebake the dough for 8 minutes before adding the toppings. Then, continue grilling until it's cooked to your liking.

Top the flatbread with pesto, the thinly sliced zucchini, dollops of ricotta. If you have access to foraged squash blossoms when they're in season, consider adding them for a delightful touch.

Decorate the flatbread with additional mint leaves and sprinkle with sea salt flakes to taste.