Preheat your oven to 450°F. In a medium bowl, combine the self-rising flour and Greek yogurt, stirring until a shaggy dough forms. The dough will be slightly sticky—this is normal and helps create a tender, fluffy texture. Mix just until the ingredients are incorporated; don't overwork the dough or it will become tough.

Lightly grease a 9x13 inch baking sheet or similar size pan. Transfer the dough from Step 1 onto the prepared pan and gently press it out with your hands or a spatula until it reaches about 1/4 inch thickness across the entire surface. Work from the center outward to ensure even thickness—this helps the bread bake uniformly.

Drizzle the cooled melted butter evenly over the dough, using a brush or the back of a spoon to spread it to the edges. In a small bowl, combine the freshly minced garlic, Italian herbs, black pepper, and a pinch of salt. I like to mix these together first so the garlic and herbs distribute evenly rather than clumping in one spot. Sprinkle this seasoning mixture across the entire surface, then top generously with the shredded mozzarella cheese, making sure it covers all the flavored areas.

Place the pan in the preheated 450°F oven and bake for 15 minutes, until the cheese is melted and bubbly and the edges are golden brown. The bread should feel set when lightly touched, and you'll see the cheese beginning to brown slightly around the edges—this is where the best flavor develops. I like when the bottom gets a little crispy too, so don't hesitate to bake a minute or two longer if the top looks like it could use more color.

Remove the pan from the oven and let the garlic bread cool for 2-3 minutes so the cheese sets slightly and it becomes easier to cut. Using a pizza cutter or sharp knife, cut the bread into squares or strips and serve warm. The bread is best enjoyed immediately while the cheese is still melty and the bread is at its softest.