In a large bowl, combine the flour, salt, baking powder, and garlic powder (if using).
Add the grated carrots, warm water, olive oil, and yogurt to the dry ingredients. Stir until the dough comes together.
Knead the dough for about 5-7 minutes on a lightly floured surface until smooth and elastic. If the dough feels too sticky, add a little more flour; if it’s too dry, add a splash of water.
Cover the dough with a clean kitchen towel and let it rest for 20-30 minutes. This helps the dough become soft and easier to roll out.

2. Prepare the Cheese Filling:

In a small bowl, mix together the shredded mozzarella, grated Parmesan, and cream cheese (if using). Season with salt and pepper to taste. Set aside.
3. Shape the Flatbreads:

Once the dough has rested, divide it into 4-6 equal portions, depending on how large you want your flatbreads.
Roll each portion into a ball and flatten them into circles or ovals, about 1/4 inch thick. You can use a rolling pin or your hands to shape them.
4. Add the Cheese Filling:

Place a spoonful of the cheese mixture in the center of each dough circle. Fold the edges of the dough over the filling to form a pocket or crescent shape. Pinch the edges to seal the filling inside.
Gently flatten each stuffed dough ball into a round flatbread again, using your hands or a rolling pin. Be careful not to let the cheese escape!
5. Cook the Flatbreads:

Heat a large skillet or frying pan over medium heat and add a little olive oil.
Once the pan is hot, place the flatbreads in the skillet. Cook each side for about 2-3 minutes, or until golden brown and crispy. You can press down gently with a spatula to ensure even cooking.
If you prefer a slightly lighter flatbread, you can cook them without oil in a non-stick pan.