500g strong organic white flour
4 tsp leaven – I use a sourdough starter – but one made from fresh bakers yeast would probably work too.
4 tsp Plain Yoghourt
1 tsp Baking Powder
1/2 tsp salt
drizzle olive oil
Enough warm water to make a soft pliable dough
Flavouring: Onion seeds and garlic
Mix all ingredients and leave to rise – until nice and fluffy, quite soft and sticky to handle, you will need a well floured surface to work on.
Knead in garlic (very finely chopped – about 2 cloves will give a mild garlicky flavour) then divide into 6 ball, roll in onion seeds flatten and leave to rest.
Heat a heavy tray (I use the grill pan from the cooker) in the top of the oven – to 250°C – take out and quickly oil then drape breads on tray. I usually cook two at once. I have an electric fan assisted oven and this is as hot as it will go, following the usual rule of thumb for fan ovens this could be equivalent of about 280°C in a conventional oven.
Cook for 5 – 6 minutes
Brush with butter and serve