Serves 4
1. Put the yeast in a jug with about 100ml of the water. Stir and leave for 10-15 minutes or until nice and foamy.
2. Put the flour in a large bowl, stir in the salt, then make a well in the centre. Pour in the yeast liquid, the yoghurt and oil and another 200ml of the water. Mix to a rough dough, adding more water if necessary – it should be soft and slightly sticky. Turn out on to a lightly floured surface and knead the dough for 5-10 minutes, until smooth. Put it in a lightly oiled bowl, cover and leave for about 1 hour, or until doubled in size
3. Knock the gas out of the dough and give another brief kneading. Then cut it into four pieces and roll each out until about 5mm thick. Leave to rest for 5 minutes while you heat a heavy-based pan over a medium-high heat. Put one of the pieces of dough into the hot pan and cook for 5 minutes or so until its underside has formed a crust and is golden and patched with brown. Turn it over and continue cooking until the other side is golden brown. Repeat with the other pieces of dough. Serve warm.
© River Cottage
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