Ingredients:

350g Shipton Mill Organic white self raising flour

1 tsp baking powder

350g plain yoghurt

a pinch of salt

Method:

Sift the flour, baking powder and salt into a large bowl.

Add the yoghurt and stir until combined.

Turn out of the bowl and knead very lightly on a floured surface until the mixture resembles a soft dough.

Allow to rest for a minute or so.

Cut or tear the dough into equal-sized lumps (approximately golf ball size).

At this point, you may want to start heating your griddle pan (medium temperature).

Form into balls and roll each of them out into a circle (a few millimetres in thickness).

Place the dough discs, 2 or 3 at a time depending on size, into the heated griddle pan and cook on either side for 2 minutes.

Remove from pan and place on a cooling rack.

Serve warm (split or whole) or allow to cool completely and store in an airtight container.

Top tip: When cold, we like to warm them in the toaster, split them (rather like pitta breads) and spread with butter and jam. They are also wonderful straight out of the pan and slathered in herb and garlic butter.