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1) Put the flour, yoghurt and salt into a mixing bowl
2) Add the water, a little at a time, adding just enough to make a
soft, slightly sticky dough working it together with your fingers
3) Knead for a couple of seconds and cover with a damp tea
towel
4) Leave in a warm place to prove for 1 hour
5) Once the dough has proved, preheat a chargrill pan to
medium hot
6) Flour your fingers and pull off an egg-sized piece of the
dough
7) Form into a ball, then roll out using a rolling pin on an
unfolded work surface until the dough is roughly the size of your
hand
8) Repeat with the remaining dough to make a total of 8
flatbreads
9) Put each piece onto the chargrill pan individually and cook for
3 minutes or until it begins to puff up and is lightly coloured
10) Turn over and cook on the other side for a further minute
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