Yoghurt Flatbread

Begin by sifting the flour into a medium sized bowl, large enough to fit your hands to combine the ingredients.

Add the oil and salt to the yogurt and give it a good mix, add the yogurt mixture to the flour and combine the ingredients until they begin to come together into a shaggy dough. This should take about two minutes, ensuring to clean the bowl from all of the flour.

Lightly dust a clean work bench with flour and turn out the dough and begin to lightly knead it for about 15 seconds, gently to bring it together and form a ball. You can lightly flour the dough if it gets too sticky.

Place the dough in an oiled bowl and seal with cling wrap and put somewhere warm for the yogurt to do its thing. Let it rest for 30 minutes or for upto 1 hour.

Once the dough has rested, place it on a lightly floured bench and divide the dough into 100grams and cover with a cloth whilst you work on each flatbread.

Heat a cast iron or non stick pan (28cm) on high heat and brush liberally with oil.

Roll out the dough to roughly 18cm wide and 1cm thick and cook for a few minutes each side until the flatbread is cooked through. Once you finish place the flatbread on a plate and cover with a teatowel to keep warm.

Repeat with the remaining dough and serve warm lathered in extra virgin olive oil or butter and sprinkle liberally with sumac and sesame salt alongside your favourite dips.