For the confit tomatoes; Preheat oven 120°C fan forced. Wash and dry the tomatoes. Arrange in a baking dish so they fit in a single layer. Top with garlic and thyme. Season. Pour enough olive oil over to completely cover the tomatoes. Cook slowly for 1 hour. Remove from the oven and set aside to cool in the oil. Once cool carefully spoon the tomatoes onto a tray.
Spray both sides of the flat bread with oil, chargrill 3-4 minutes either side. While warm, top with smashed avocado. Crumble over the ricotta then top with confit tomatoes, pressing down lightly with a fork to release juices. Scatter over coriander and season.
Swirl the yoghurt and chilli sauce together and serve with flat breads.