3 teaspoons dried active yeast
2 teaspoons sugar
1 teaspoon salt
400g of yoghurt
Mix the yoghurt, salt and sugar. Let ferment for 30 minutes.
Add the flour and knead for 10 minutes.
Leave the dough to prove for 40 minutes.
Portion off sections of the dough and roll flat into round side plate sized shapes.
Heat a frying pan and cook on a high heat, with no oil on both sides until browned.