- 1 tbsp active dried yeast
- 1 tbsp caster sugar
- 1½ tbsp olive oil
- 3 tbsp natural yogurt
- 500g strong white bread flour
- 2 tsp salt
Mix 275ml warm water, the yeast, sugar, olive oil and yogurt in a jug until combined. Leave in a warm place for 15 minutes or until it forms a thick, frothy head.
Combine the flour and salt in a large mixing bowl, make a well in the centre then add the yeast mixture, mix until it comes together to from a sticky dough. Tip the dough onto a floured work surface and knead for 10 minutes until smooth and elastic. Place in an oiled bowl and cover loosely with oiled clingfilm. Set aside in a warm place to rise for an hour or until doubled in size.
On a floured work surface, knock back (re-knead) the dough then divide into 16 balls. Roll into thin circles around 20cm in diameter.
Heat a large frying or pancake pan to medium-high and cook the breads for around 2 minutes on each side.