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. 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. Punch dough down, then divide it into 8 portions, place on lightly oiled trays, cover with cloth and stand for another 15 minutes. 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. 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. Turn and cook for another minute, then place on a plate and cover with a cloth to keep warm. 7. Lightly brush the pan with a little more oil and repeat with the remaining dough rounds. 8. Store any leftover flatbreads in an airtight container or freeze. ---------------------------------------------------------------------------
Nutrition
Ingredients
