Flat Bread

1. 1

   Combine sugar, yeast and 375ml warm water in a bowl and stand in a warm place for 10 minutes or until mixture begins to foam.

2. 2

   Combine flour and salt in a large bowl, then add yeast mixture, yoghurt and combine well. Turn dough out onto a lightly floured surface and knead for 5 minutes or until smooth. Place dough in a lightly oiled bowl, cover with cloth or tea towel and stand for 2 hours.

3. 3

   Punch dough down, then divide it into 8 portions, place on lightly oiled trays, cover with cloth and stand for another 15 minutes.

4. 4

   Heat a cast iron skillet or frying pan over medium heat and brush with oil. Place one piece of dough on a lightly floured surface and roll out into a thin 22cm round.

5. 5

   When skillet is very hot, place dough round into pan and cook for 1 minute or until brown spots appear on the base (it will also bubble a little bit).

6. 6

   Turn and cook for another minute, then place on a plate and cover with a cloth to keep warm.

7. 7

   Lightly brush the pan with a little more oil and repeat with the remaining dough rounds.

8. 8

   Store any leftover flatbreads in an airtight container or freeze.

* Per serving · 4 servings · Values may vary.

No additional tips available.