- 1 tsp fast-action dried yeast
- 180ml warm water
- 1 tsp caster sugar
- 120g plain natural yoghurt
- 250g plain flour, plus extra for dusting
- 250g strong bread flour
- 100g ghee, for frying (I don't use this, don't think it's necessary)
- Salt
Whisk the yeast, water and sugar in a small bowl, set aside for 15 minutes, until it starts to froth, then tip into an electric mixer with a dough hook. Add the yoghurt, flours and a teaspoon of salt, and knead slowly for two minutes, to combine; the dough will be quite dry. Turn up the speed to medium-high and knead for five minutes, until the dough is smooth yet firm. Roll into a sausage and cut into eight. Roll each piece into a ball, put on a large tray, cover with a clean tea towel and set aside to double in size (about 90 minutes).
From now on, keep the dough and dough balls that you are not working on under a tea towel so that they don't dry out.
Roll each ball, one at a time, on a lightly floured surface into an 18-20cm-wide circle about 1-2mm thick.
Cook in a dry frying pan over med-med high heat for about 1 minute on each side.