Instructions: Combine the yeast, sugar, 3 tablespoons yoghurt and water in a large mixing bowl and stand for a few minutes. Stir in the olive oil and salt then add 2 1/2 cups flour, adding as much of the remaining flour as necessary to stop the dough sticking to your hands as you knead.

Knead the dough until satiny and elastic then shape into a ball and place in an oiled bowl and cover tightly with plastic wrap. Leave to rise for 1-2 hours until doubled.

Preheat the oven to 220.

Once risen, collapse the dough and divide into 5 portions. Allow the dough to rest for 10 minutes. Roll each portion of dough out to an oval of about 15cm-20cm then transfer the dough to an oiled baking tray and dimple the dough deeply with your fingertips. Shape all the portions of dough in this fashion.

Brush the dough with the remaining yoghurt then bake for 12-15 minutes until the breads are lightly golden brown.

Serve warm as soon as possible.

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