(Serves 4)

• 1 cup self raising flour, plus extra to dust

• ¾ cup light Greek yoghurt

• Drizzle extra virgin olive oil

• Pinch salt

1. Mix the dough
   In a medium bowl, add self-raising flour, yoghurt, olive oil and a pinch of salt. Stir with a spoon until the mixture starts to come together into a rough dough.

2. Bring it together
   Turn the dough onto a lightly floured surface and knead gently for 1–2 minutes until smooth and soft (it should feel slightly tacky but not sticky).

3. Divide and shape
   Cut the dough into 4 equal pieces. Roll each piece into a ball, then flatten and roll out into rough rounds about ½ cm thick.

4. Heat the pan
   Place a large frypan over medium heat and lightly brush or spray with olive oil.

5. Cook the flatbreads
   Cook each flatbread for 2–3 minutes per side, until puffed, golden, and lightly charred in spots.

6. Keep them soft
   Stack the cooked flatbreads and wrap in a clean tea towel to keep warm and tender until serving.