Start by making the flat bread. In a bowl of an electric mixer fitted with a dough hook, place the flour, baking powder, yogurt, 1 tbsp olive oil, oregano and season with salt and pepper. Mix for approximately 5 minutes to form a smooth soft dough. Cover and allow to rest for 20-30 minutes. Meanwhile, place the halved cherry tomatoes onto a baking tray, sprinkle over the oregano, chopped garlic, salt and pepper and drizzle with 1 tbsp olive oil. Roast in the oven at 160°C for 30-40 minutes. 

When the dough has rested, divide into 2 and roll out thinly. Heat a little oil in a pan and fry the flat breads on both sides for 1-2 minutes. Transfer onto a baking tray and sprinkle over the mozzarella and grill for 2-3 minutes to melt. To serve, place the cheesy flatbread onto serving plates. Arrange the roasted tomatoes and basil on top. Break up the creamy burrata and arrange it randomly. Drizzle over a little extra virgin olive oil and serve.