Instructions: Mix the yeast, sugar, water and 3 tablespoons of yoghurt in a large mixing bowl then leave to "foam" for 15 minutes.

Add the olive oil, flour and salt and mix well with a wooden spoon until thick then turn out onto a floured bench and begin to knead. Knead very well, adding additional flour if necessary to stock the dough sticking to the board, until the dough is satiny and elastic.

Shape the dough into a ball and transfer to a lightly oiled bowl. Cover with plastic wrap and allow the dough to rise for 1 hour, or until the dough has doubled in size.

Meanwhile, preheat the oven to 220c. (and a baking stone if using) and oil baking trays.

Remove the dough from the bowl and divide into 4-5 even pieces and roll each piece into an oval shape. Flatten the ovals with your fingertips, making sure the dough is about 1cm. thick. Brush lightly with the remaining yoghurt and sprinkle with sea salt.

Bake in the preheated oven for 12-15 minutes until the breads are puffy and golden and serve warm.

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