Preheat your oven to 180 degrees celsius.
Place the tomatoes onto a paper lined baking tray and drizzle with olive oil and sprinkle with sea salt. Bake in the oven at 180 degrees for about 45 minutes. Remove from the oven and set aside to cool slightly.
Whilst tomatoes are cooking, make your flatbread dough. Mix the buckwheat flour, yogurt, water and olive oil in a large bowl until well combined.
Knead until a soft dough forms. Divide the dough into 8 portions and form into balls.
Roll the dough balls into rounds and flatten to about 1/2 cm thick.
Place the flatbreads onto a paper lined baking tray, drizzle with olive oil and sprinkle with sea salt.
Cook flatbreads for 15-20 minutes at 200 degrees until crisp. Remove from the oven and set aside to cool.
To assemble the flatbreads, spread each flatbread with a little goats cheese, top with a few tomatoes, bean sprouts, basil leaves and chilli flakes. Enjoy!