Preheat the oven to 375˚F and cover a cookie sheet with parchment paper.
Cut the flatbread in two, so you have two half-moon slices.
Put the flatbread in the oven, backing for five minutes or until toasted.
Let it cool and then flip it over so the curve is facing upward.
Evenly distribute yogurt on each flatbread slice.
Evenly distribute the fruit, taking note of the color scheme so that you can form a rainbow.
Serve immediately, so you can enjoy the crunch of the flatbread.