Preparing the Roasted Garlic:

1. Preheat your oven or air fryer to 180°C (350°F).
2. Prepare a small sheet of aluminum foil sufficient to wrap the garlic heads. Slice off the top 1/2-inch of each garlic head to expose the cloves. Place each on the foil and fold up the sides.
3. Drizzle olive oil over the exposed garlic cloves and sprinkle with a pinch of salt. Wrap the foil securely around each garlic head.
4. Roast in the oven or air fryer for 30-35 minutes, or until the cloves are golden brown and tender. Once done, let them cool before squeezing out the softened garlic.

Making the Roasted Garlic Miso Paste:

1. Combine the squeezed roasted garlic cloves, white miso paste, and a pinch of sugar in a bowl. Mix until smooth and well-blended. Set aside.

Preparing the Yeast Mixture:

1. In a measuring cup or bowl, mix together warm water, sugar, and instant yeast. Stir well and let sit for about 5 minutes until the mixture becomes frothy.
2. Add the oil to the yeast mixture and stir to combine.

Preparing the Dough:

1. In a large mixing bowl, combine all-purpose flour and salt. Mix thoroughly.
2. Create a well in the center of the dry ingredients and pour in the yeast mixture. Using a spatula or chopsticks, mix until a shaggy dough forms.
3. Knead the dough for 5-6 minutes, either in the bowl or on a lightly floured surface, until it becomes smooth and elastic, and no longer sticks to your hands.
4. Place the dough back into the bowl, cover with a clean towel, and let it rest in a warm spot for at least 1 hour, or until it has doubled in size.

Shaping the Flatbread:

1. Lightly flour your work surface and rolling pin.
2. Punch down the risen dough to release air bubbles, then transfer it to the floured surface.
3. Roll out the dough into a large rectangle, approximately 14 by 9 inches (36 x 22 cm), with a thickness of about 1/3-inch (less than 1 cm).
4. Spread the roasted garlic miso paste evenly over the rolled-out dough, then brush a thin layer of olive oil on top.
5. Sprinkle the grated cheese evenly over the surface.
6. Starting from one end, roll the dough tightly into a log, similar to making cinnamon rolls. Pinch the edges to seal.
7. Divide the log into two equal parts. Take each piece and coil it inward to form a spiral (like a snail), tucking the end underneath.
8. Cover the shaped flatbreads with a towel and let them rest for 20-25 minutes to rise slightly.

Cooking the Flatbread:

1. Heat a large non-stick or cast-iron pan over medium heat. Add enough olive oil to coat the surface.
2. Once the oil is hot, carefully place one flatbread into the pan. Cook for 4-5 minutes on one side until golden brown and crisp.
3. Flip the flatbread, cover the pan with a lid, and cook for another 4-5 minutes to ensure the inside cooks through.