In a large bowl, combine 1 cup of warm water, 1 tablespoon of granulated sugar, and 2 teaspoons of active dry yeast. Stir gently to dissolve, then let the mixture sit undisturbed for about 5–10 minutes until it becomes frothy.

Add 2 tablespoons of olive oil and 1 teaspoon of salt. Gradually whisk in 3 to 4 cups of all-purpose flour, one cup at a time, until no dry bits remain.

Turn the dough onto a lightly floured surface and knead for 5–7 minutes until smooth and elastic.

Place the kneaded dough in a greased bowl, cover, and let it rise in a warm place for 45 minutes to 1 hour until doubled.

Prepare the garlic-cheese topping by combining melted butter, minced garlic, and red pepper flakes, and mixing the cheeses in another bowl.

Once the dough has risen, punch it down, divide into two portions, and shape into ovals about ¼ to ½ inch thick.

Preheat your oven to 425°F (220°C). If using a pizza stone, place it in the oven now.

Transfer one flatbread onto parchment paper, brush with garlic butter mixture, and sprinkle the mixed cheeses evenly.

Bake for 12–15 minutes until golden brown and bubbly. Remove and repeat with the second flatbread.